Pat Cobe Recipe
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Ingredients
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Main Ingredients
Sides
Garnish
Method
Main Preparation
Marinate the Chicken
In a bowl, combine olive oil, minced garlic, fresh rosemary, lemon juice, salt, and black pepper. Add the chicken breasts and coat thoroughly. Cover and marinate in the refrigerator for at least 30 minutes.
Cook the Chicken
Preheat the grill or a non-stick skillet over medium heat. Remove the chicken from the marinade and cook for about 6-7 minutes per side or until fully cooked and juices run clear. Remove from heat and let rest for 5 minutes.
Side Preparation
Prepare the Asparagus and Tomatoes
While the chicken is cooking, rinse the asparagus and cherry tomatoes. Trim the ends of the asparagus. In a mixing bowl, toss asparagus and cherry tomatoes with balsamic vinegar, salt, and pepper.
Sauté the Vegetables
In the same skillet used for the chicken, add the asparagus and tomatoes and sauté for about 5-7 minutes or until the asparagus is tender-crisp and tomatoes are slightly blistered.
Garnishing and Serving
Plate the Dish
Slice the chicken breast and arrange it on a plate. Add the sautéed asparagus and tomatoes on the side. Garnish with freshly chopped parsley.
Serve
Serve immediately while warm, and enjoy your culinary creation inspired by the Pat Cobe menu.