Perfect for busy days, this Pan-Grilled Lemon Chicken & Pasta with Burst Cherry Tomatoes is a one-pan meal bursting with flavor in every bite. It comes together quickly, giving you a fresh, satisfying dish without the fuss.
INGREDIENTS
Pan-Grilled Lemon Chicken
- 4 pcs Chicken Breast Fillet
- 2 tbsp Lemon Juice
- 1 tbsp Lemon Zest
- 2 tbsp Garlic, chopped finely
- ¼ cup Olive Oil
- 3 tbsp. Baguio Vegetable Oil
- Salt & Pepper, to taste
Pasta with Burst Cherry Tomatoes:
- ¼ cup Baguio Vegetable Oil
- 300 grams Thin Spaghetti ( Spaghettini / Capellini )
- 300 grams Cherry Tomatoes
- 3 tbsp Garlic, chopped finely
- ¼ cup Parmesan Cheese
- 1 tsp Ground Basil
- Salt & Pepper, to taste
PROCEDURE
- Cook the thin spaghetti according to package instructions or until al dente. Set aside.
- Marinate the chicken. Place it in a baking tray, add the garlic, lemon juice, lemon zest, and olive oil. Spread the marinade mixture all over the chicken. Cover the tray with a cling wrap and marinate in the fridge for 10 minutes.
- Start cooking the chicken. Using a griddle, heat oil over medium-high heat. Season both sides of the chicken with salt and pepper. Cook it for 3-5 minutes each side or until brown and tender. Once cooked, transfer it to a plate.
- Time to cook the pasta. In a frying pan, heat oil over medium heat. Add the garlic and sauté for about a minute. Put the cherry tomatoes and cook it until they burst.
- Add the cooked spaghetti to the pan and mix well until it’s coated with sauce. Sprinkle Parmesan cheese and add a pinch of basil. Season it with salt and pepper. Mix it again. Turn off the heat and let it cool.
- Slice the pan-grilled chicken.
- Place the pan-grilled lemon chicken and pasta with burst cherry tomatoes on a serving dish. Serve while hot.
