Entree Image Recipe
Recipe information
Make Entree Image in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Main Ingredients
Side Ingredients
Preparation
1. Marinate the Chicken
In a bowl, combine olive oil, minced garlic, lemon juice, chopped rosemary, salt, and black pepper. Add the chicken breasts and ensure they are well-coated. Cover the bowl and marinate in the refrigerator for at least 30 minutes.
2. Prepare the Vegetables
While the chicken is marinating, rinse the asparagus and cherry tomatoes. Trim the tough ends off the asparagus and set aside.
Cooking
3. Cook the Chicken
Preheat the grill or a skillet over medium-high heat. Once hot, add the marinated chicken breasts and cook for 6-7 minutes on each side or until fully cooked and juices run clear. Remove from heat and let rest for a few minutes.
4. Roast the Vegetables
In a large baking dish, combine the asparagus and cherry tomatoes. Drizzle with balsamic vinegar, sprinkle with salt and pepper, and toss to coat. Roast in the oven at 400°F (200°C) for 15-20 minutes, or until the asparagus is tender and tomatoes are slightly blistered.
5. Serve
Plate the grilled chicken breasts alongside the roasted vegetables. Garnish with freshly grated Parmesan cheese and additional rosemary if desired.
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