What a great way to start a weekend. Yum! This was a great dish adapted from Maggies Bites and I will definitely be making it again. If you are able to eat dairy, please see her recipe as she adds mozzarella to the dish. However, I have adapted it to make it Stephanie-friendly. This was a great, easy way to pump up the flavor profile in plain, old, chicken breasts. The chicken was flavorful but still moist and the asparagus and tomatoes were delicious. This also re-heated very well . . . easy to bring to work for lunch the next day!
- 4 boneless skinless chicken breasts (about 1.25 lbs)
- 1 bunch asparagus (about 2 lbs)
- 1 pint grape tomatoes
- 3/4 cup plus 2 Tb balsamic vinegar
- 1/2 cup plus 1 t olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- Combine 1/2 balsamic, 1/4 olive oil, garlic powder and pepper into a Ziploc bag. Add in raw chicken breasts and marinate from 30 minutes to overnight. **I marinated mine for about 4 hours and it was delicious.
- After marinating, pre-heat oven to 400 degrees.
- Grill chicken either on the grill or in a pan on the stove. (I would recommend either pounding chicken with the flat end of a meat mallet to thin the breast to reduce cooking time, however, this is not necessary)
- Bend ends of asparagus until they break. You can then choose to cut off ends to even the ends, but this is not necessary. Line cookie sheet with tin foil and place asparagus on cookie sheet in one layer. Drizzle with olive oil and sprinkle with salt and garlic powder (or minced garlic), to taste. Place on top rack of oven for 8-10 minutes until tender (until you can easily pierce with a fork).
- In a frying pan, like the one you used for the chicken, place sliced grape tomatoes in 1 teaspoon olive oil and 2 tablespoons balsamic vinegar. Cook until tomatoes start to get soft, about 4 minutes. (Do not overcook the tomatoes as they will become very soft and pull away from their skins and essentially melt in the pan)
- Place chicken and asparagus on a serving dish, top with tomatoes.