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Restaurant 55 Recipe

Inspired by Restaurant 55
Time1h
Serves4

Make Restaurant 55 Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Ingredients

Side Ingredients

Method

Preparation

1

Marinate the Chicken

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

2

Prepare the Vegetables

While the chicken is marinating, wash the asparagus and cherry tomatoes. Trim the ends of the asparagus and cut the cherry tomatoes in half.

Cooking

3

Cook the Chicken

Preheat the grill or a skillet over medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken for 6-7 minutes on each side or until fully cooked (internal temperature should reach 165°F or 75°C).

4

Sauté the Asparagus

In a separate skillet, add a tablespoon of olive oil over medium heat. Add the asparagus and sauté for about 5-7 minutes until tender but still crisp. Season with salt and pepper to taste.

5

Roast the Tomatoes

In the same skillet used for the asparagus, add the halved cherry tomatoes and balsamic vinegar. Cook for about 3-4 minutes until the tomatoes are slightly blistered and tender.

6

Serve

Slice the grilled chicken and serve it alongside the sautéed asparagus and roasted cherry tomatoes. Sprinkle with grated Parmesan cheese before serving.