Entree Image Recipe
Make Entree Image Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
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.
