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Ingredients
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Appetizer
Main Course
Dessert
Method
Appetizer
- 1
Prepare the Tomato Salad
In a large bowl, combine the halved cherry tomatoes, minced garlic, chopped basil, olive oil, balsamic vinegar, salt, and black pepper. Toss to combine.
- 2
Chill and Serve
Let the mixture sit for at least 15 minutes at room temperature to allow the flavors to meld. Serve fresh.
Main Course
- 3
Marinate the Chicken
In a bowl, combine olive oil, lemon juice, honey, garlic powder, Italian seasoning, salt, and black pepper. Add the chicken breasts and coat well. Let them marinate for at least 30 minutes.
- 4
Cook the Chicken
Heat a grill or skillet over medium-high heat. Cook the marinated chicken breasts for about 6-7 minutes on each side, or until cooked through and juices run clear.
- 5
Rest and Serve
Remove the chicken from heat and let it rest for 5 minutes before slicing and serving.
Dessert
- 6
Prepare the Batter
Preheat your oven to 350°F (175°C). In a large bowl, combine flour, sugar, cocoa powder, baking powder, and salt. Mix well. In another bowl, whisk together milk, vegetable oil, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- 7
Bake the Cake
Pour the batter into a greased 9-inch round cake pan and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- 8
Cool and Serve
Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.