Entree Image Recipe
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Ingredients
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Main Ingredients
Side Ingredients
Method
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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