Jul 14 2026
Restaurants›El Patron Mexican Restaurant - Worcester›Entree 20 Recipe

Entree 20 Recipe

Inspired by El Patron Mexican Restaurant - Worcester
Time1h
Serves4

Make Entree 20 Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Ingredients

Side Ingredients

Method

Preparation

  1. 1

    Marinate the Chicken

    In a bowl, combine olive oil, minced garlic, chopped rosemary, juice from the lemon, salt, and pepper. Mix well.

  2. 2

    Prepare the Chicken

    Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.

  3. 3

    Prepare the Vegetables

    While the chicken is marinating, wash and trim the asparagus. Halve the cherry tomatoes.

Cooking

  1. 4

    Cook the Chicken

    Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and discard the marinade. Cook the chicken for about 6-7 minutes per side, or until the internal temperature reaches 75°C (165°F).

  2. 5

    Roast the Vegetables

    In a baking dish, combine asparagus and cherry tomatoes. Drizzle with balsamic vinegar and a little olive oil, season with salt and pepper. Roast in the oven at 200°C (400°F) for about 15-20 minutes.

Serving

  1. 6

    Plate the Dish

    Once the chicken is cooked and the vegetables are roasted, slice the chicken and serve it alongside the roasted asparagus and cherry tomatoes. Drizzle with any remaining balsamic vinegar if desired.

  2. 7

    Enjoy Your Meal

    Serve warm and enjoy your delicious entree!

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