Cut two pounds of boneless, skinless chicken breasts into cubes (about 1-inch size) and put them into a gallon sized plastic bag.
Whisk together 1/2 cup olive oil, vinegar, and 2 tablespoons of lemon pepper seasoning.
Pour over the chicken in the bag and stir to coat. Seal the bag and place in the fridge and allow the chicken to marinate for 30 minutes.
Cut the asparagus into segments and place in a bowl. Drizzle with one tablespoon of olive oil and sprinkle with one teaspoon of lemon pepper seasoning. Stir to coat.
Microwave 1-pound of new potatoes on high for about 3 minutes to start cooking them so that they don’t take as long on the grill. Remove them from the microwave, cut the potatoes in half and place them in a bowl. Drizzle with one tablespoon of olive oil and sprinkle with one teaspoon of lemon pepper seasoning. Stir to coat.
Cut the lemons into small wedges.
Once the chicken has finished marinating, thread the chicken, asparagus, potatoes, and lemon onto skewers. Discard the remaining marinade.
Grill over medium-high heat, turning occasionally until the chicken is cooked through.
Nutritional facts calculated with 1/2 of the marinade since the remaining marinade is discarded.