In a bowl, combine olive oil, minced garlic, chopped fresh rosemary, lemon juice, salt, and black pepper. Add the chicken breasts and coat them well. Cover and let marinate in the refrigerator for at least 30 minutes.

Cook the Chicken

Preheat a grill or skillet over medium-high heat. Remove the chicken from the marinade and cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from heat and let it rest.

Vegetable Side Preparation

Prepare the Vegetables

While the chicken is marinating, wash and trim the asparagus. In a bowl, combine asparagus and cherry tomatoes. Drizzle with balsamic vinegar, salt, and black pepper. Toss to coat.

Roast the Vegetables

Preheat the oven to 400°F (200°C). Spread the vegetable mixture on a baking sheet and roast for about 15-20 minutes or until the asparagus is tender and slightly charred.

Plating and Garnish

Plate the Dish

On each plate, arrange the grilled chicken breast alongside a serving of roasted asparagus and cherry tomatoes.

Add Garnish

Sprinkle fresh parsley over the chicken and serve with lemon wedges on the side for an extra burst of flavor.