Entree 22 Recipe
Make Entree 22 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
Seasoning
Vegetables
Method
Preparation
- 1
Prepare the Chicken
Pat the chicken breasts dry with paper towels. Season both sides with salt, black pepper, and paprika.
- 2
Make Marinade
In a small bowl, mix together the olive oil, minced garlic, fresh thyme, and lemon juice.
Cooking
- 3
Marinate the Chicken
Place the chicken breasts in a zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Let it marinate in the refrigerator for at least 30 minutes.
- 4
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 5
Roast the Chicken
Remove the chicken from the marinade and place it on a baking sheet. Roast in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (75°C).
- 6
Cook the Vegetables
While the chicken is roasting, prepare the asparagus and cherry tomatoes. Toss them with olive oil, salt, and pepper, and spread them on another baking sheet. Roast in the oven for the last 15 minutes of the chicken cooking time.
Serving
- 7
Plate the Dish
Once the chicken and vegetables are cooked, remove them from the oven. Let the chicken rest for a few minutes before slicing. Serve the sliced chicken alongside the roasted asparagus and cherry tomatoes.