Chicken Asparagus Caesar (Printable Version)
# What You'll Need:
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01 -
Lemon wedges for topping
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1 teaspoon garlic powder
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1 pound trimmed asparagus spears
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0.5 cup shredded Parmesan cheese
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1 cup Caesar dressing, store-bought or homemade
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1 tablespoon olive oil
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Black pepper, add as much as you like
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Salt, use to taste
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4 skinless boneless chicken breasts
# Steps to Follow:
01 -
Dry off your chicken with paper towels first. Sprinkle salt and pepper on both sides. Flip on the oven to 375°F (190°C).
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Pour olive oil into a big oven-safe skillet and heat it up over medium-high. Lay in the chicken and let it sizzle until the outside's got a golden crust, about 3 to 4 minutes each side.
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Move the skillet off the burner. Pour your Caesar dressing right over the hot chicken, making sure they're all covered well.
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Chuck on the Parmesan cheese over the top of the chicken. Spread the asparagus spears around in the pan and dust them with the garlic powder.
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Slide the skillet into your oven and let everything cook for 20 minutes. Chicken should be 165°F (74°C) inside and the asparagus ought to be nice and tender.
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Pull it out and top with lemon wedges. Serve it up fast and add a splash of fresh lemon if you want a zippy kick.
# Additional Tips:
01 -
Swap plain asparagus for bacon-wrapped if you want a savory bite.
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Go for homemade or light Caesar dressing if you want fewer calories.
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It's just as tasty with broccoli or green beans replacing the asparagus.
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Throw in some croutons at the end if you like a little crunch.
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Halved cherry tomatoes bring a pop of color and a sweet bite.