Chef's Seasonal Selection Recipe
Make Chef's Seasonal Selection Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Proteins
Herbs & Spices
Accompaniments
Method
Preparation
- 1
Prepare the Vegetables
Wash and trim the asparagus, cutting off the tough ends. Halve the cherry tomatoes, slice the bell pepper into thin strips, and dice the zucchini into small cubes. Rinse the baby spinach and set aside.
- 2
Marinate the Chicken
In a bowl, combine the olive oil, minced garlic, salt, and black pepper. Place the chicken breast in the marinade and let it sit for at least 15 minutes.
Cooking
- 3
Cook the Chicken
In a large skillet over medium heat, add the marinated chicken breast. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 75°C (165°F). Remove from skillet and let it rest.
- 4
Sauté the Vegetables
In the same skillet, add the asparagus, bell pepper, and zucchini. Sauté for about 5 minutes until slightly tender. Then add the cherry tomatoes and baby spinach, cooking for an additional 2-3 minutes until the spinach is wilted.
Plating
- 5
Plate the Dish
Slice the cooked chicken breast and arrange it on a plate. Top with the sautéed vegetables and drizzle with balsamic glaze. Sprinkle with grated Parmesan cheese and fresh basil before serving.