Chef's Special Recipe

Inspired by Farm Bell Kitchen

Time1h

Serves2

Creative dishes by Chef Native Ritche.

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Ingredients

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Main Ingredients

1 1/8 lb (500 grams) Chicken breast

3 tablespoons olive oil

4 cloves Garlic

2 tablespoons Fresh Rosemary

2 tablespoons ReaLemon lemon juice

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Sides

8.82 oz (250 grams) Asparagus

7.05 oz (200 grams) Cherry tomatoes

2 tablespoons Aged balsamic vinegar

1 3/4 oz (50 grams) Parmesan cheese

Method

Preparation

Marinate the Chicken

In a bowl, combine olive oil, minced garlic, fresh rosemary, lemon juice, salt, and black pepper. Mix well to create a marinade.

Prepare the Chicken

Add the chicken breasts to the marinade, ensuring they are well coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes.

Cooking

Cook the Chicken

Heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and cook for 6-7 minutes on each side or until fully cooked and golden brown.

Prepare the Veggies

While the chicken is cooking, wash the asparagus and cherry tomatoes. Toss them in a bowl with balsamic vinegar, salt and pepper to taste.

Cook the Veggies

In the same grill pan or skillet, add the asparagus and cherry tomatoes. Sauté for about 5 minutes until the asparagus is tender and tomatoes are slightly blistered.

Plate the Dish

Once the chicken and veggies are cooked, plate them together. Grate fresh parmesan cheese over the asparagus and tomatoes before serving.