Chicken Caesar Asparagus (Print-Friendly Version)
# What You'll Need:
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A teaspoon of garlic powder
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Half a cup grated Parmesan cheese
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Fresh lemon slices, for adding at the end
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Salt, shake on as much or as little as you like
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Black pepper, sprinkle however you love
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1 tablespoon olive oil
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4 chicken breasts, boneless and without skin
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1 cup Caesar dressing (store-bought or homemade—your call)
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1 lb asparagus spears, ends trimmed
# Step-by-Step Directions:
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Flip on your oven to 375°F (190°C). Dry off the chicken with a paper towel. Dust both sides with salt and a good hit of black pepper.
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Heat up the olive oil over medium-high heat. Cook the chicken breasts for three to four minutes per side until they're nice and golden.
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Take the skillet off the heat. Smother the chicken pieces with Caesar dressing so they're all coated.
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Scatter the asparagus spears all over the chicken. Shower Parmesan cheese on top, then shake the garlic powder across the veggies for extra flavor.
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Pop the skillet in the oven and bake for about 20 minutes. Once the chicken gets to 165°F (74°C) and the asparagus is soft, it's all set.
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Grab your skillet from the oven and toss in the lemon slices. Serve right away and squeeze some lemon juice over everything for a bright, fresh finish if you want.
# Helpful Notes:
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If you're after a salty kick, try wrapping some bacon around the asparagus before baking.
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Lighter Caesar or homemade versions are a neat way to slim down on calories.
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Broccoli or green beans swap in great if asparagus isn't your jam.
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Croutons add crunch—just chuck 'em in right before you pull it out of the oven.
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Scatter on some halved cherry tomatoes for a pop of color and a sweet bite if you're feeling fancy.