Early Dinners Recipe
Tasty early dinner choices for a satisfying meal.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Marinade
In a small bowl, whisk together olive oil, minced garlic, lemon juice, dried oregano, salt, and black pepper.
- 2
Marinate the Chicken
Place the chicken breasts in a large resealable bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes.
- 3
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 4
Prepare the Vegetables
On a baking sheet, toss the asparagus and cherry tomatoes with a drizzle of olive oil and a pinch of salt and pepper.
- 5
Bake the Chicken and Vegetables
Remove the chicken from the marinade and place it on the baking sheet with the vegetables. Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- 6
Serve
Remove from the oven, sprinkle grated Parmesan cheese over the chicken and vegetables. Let it rest for a few minutes before serving.