Our resident chef Vinnie, has shared another of his mouthwatering recipes below, and this one is

Chicken Breasts with Asparagus and Cherry Tomatoes

This simple, healthy meal is bursting with the flavours of spring, making it a perfect choice for a midweek dinner or a casual weekend feast.


  • 4 boneless, skinless chicken breasts
  • 450g fresh asparagus, ends trimmed
  • 150g cherry tomatoes, halved
  • 2 tablespoons olive oil
  • 2 teaspoons garlic, minced
  • Zest and juice of 1 lemon
  • 1 teaspoon dried basil or a handful of fresh basil leaves, chopped
  • Salt and freshly ground black pepper, to taste
  • Optional: 25g grated Parmesan cheese
  1. Preheat your oven to 200°C (or 180°C for fan-assisted ovens), getting it ready for a quick and even cook.

  2. Lay the chicken breasts out in a large baking dish. Drizzle with one tablespoon of olive oil and sprinkle over half the minced garlic, lemon zest, and season with salt and pepper. Make sure the chicken is well-coated.

  3. In a separate bowl, toss the asparagus and cherry tomatoes with the remaining olive oil, garlic, lemon juice, and basil. Season this mix with a bit more salt and pepper, then scatter the vegetables around the chicken in the baking dish.

  4. Slide the dish into the oven to bake for 20-25 minutes. You’re aiming for the chicken to be cooked through (a meat thermometer should read 74°C) and the vegetables should be tender yet slightly crisp.

  5. Plate up with a portion of chicken and a generous helping of the roasted asparagus and tomatoes.

Chefs Tips

For an extra burst of flavour, sprinkle over some grated Parmesan just before serving.

When roasting asparagus, spread them out in a single layer on the baking dish around the chicken. This ensures each spear roasts evenly and gets a nice bit of color and texture. If you like your asparagus with a bit of crunch, add them to the oven 10-15 minutes after the chicken starts cooking. This staggered approach allows both the chicken and asparagus to come out perfectly done at the same time.

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