Voted Bossier's #1 Restaurant Recipe
Recipe information
Make Voted Bossier's #1 Restaurant in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Main Ingredients
Side Dish
Main Dish Preparation
1. Marinade the Chicken
In a bowl, combine olive oil, minced garlic, chopped fresh rosemary, lemon juice, salt, and black pepper. Mix well to create a marinade.
2. Coat the Chicken
Place the chicken breasts in the marinade, ensuring they are fully coated. Cover and let marinate in the refrigerator for at least 30 minutes.
Side Dish Preparation
4. Prepare the Vegetables
Trim the ends of the asparagus and place it in a bowl with halved cherry tomatoes.
5. Season the Vegetables
Drizzle with balsamic vinegar, sprinkle with salt and pepper, and toss to coat evenly.
6. Roast the Vegetables
Spread the asparagus and tomatoes on a baking sheet and roast in a preheated oven at 200°C (400°F) for 15-20 minutes, until tender.
7. Finish with Parmesan
Once roasted, remove from the oven and sprinkle with grated Parmesan cheese before serving.
Local Coupons
No local coupons found for this recipe's ingredients.