Chicken Asparagus Caesar (Printable Version)
Chicken and asparagus baked in creamy Caesar plus Parmesan, super simple and packed with zingy flavors for busy nights.
# What You'll Need:
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Lemon wedges to squeeze over top
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1 teaspoon garlic powder
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1 pound trimmed asparagus spears
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Half cup shredded Parmesan cheese
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A cup of Caesar dressing (bought or homemade)
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1 tablespoon olive oil
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Black pepper as needed
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Salt to your liking
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4 chicken breasts, boneless and no skin
# Step-by-Step Guide:
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Pop the pan out of the oven, toss on some lemon wedges, and dig in right away. Add a squeeze of lemon juice if you want to brighten things up.
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Move the skillet to your oven. Let everything cook for about 20 minutes. You'll know it's done when the chicken is 165°F inside and the asparagus is nice and soft.
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Sprinkle all that Parmesan over your chicken. Place the asparagus all around the chicken in the skillet. Dust the veggies with some garlic powder.
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Take the pan off the heat. Drench the chicken with Caesar dressing so every piece is well covered.
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Pour the olive oil into a big oven-safe pan set over medium-high. Sear the chicken breasts until they're golden on both sides, around 3 or 4 minutes per side.
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Set your oven to heat up at 375°F (190°C). Dry the chicken breasts with a paper towel and season both sides with a sprinkle of salt and pepper.
# Additional Notes:
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Try wrapping the asparagus in bacon to kick up flavor and crispiness.
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Making your own Caesar or picking a light one keeps calories and fats in check.
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If asparagus isn't your thing, go with broccoli or green beans instead.
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Want lots of crunch? Throw in croutons near the end of baking for a perfect bite.
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Toss in halved cherry tomatoes for a pop of sweetness and a splash of color.