Ingredients
- Chicken breasts, boneless and skinless: 2 (6-8 ounces each)
- Asparagus: 1 pound, trimmed
- Caesar salad dressing: 1/2 cup, divided
- Olive oil: 2 tablespoons
- Garlic: 2 cloves, minced
- Lemon juice: 1 tablespoon
- Parmesan cheese, grated: 1/4 cup
- Black pepper: 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss the asparagus with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet in a single layer.
- Step 2: In a small bowl, whisk together 1/4 cup Caesar dressing, minced garlic, lemon juice, and remaining 1 tablespoon of olive oil.
- Step 3: Place the chicken breasts on a separate baking sheet or in a baking dish. Brush the chicken with the Caesar dressing mixture, ensuring they are evenly coated.
- Step 4: Bake both the chicken and asparagus in the preheated oven for 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the asparagus is tender-crisp.
- Step 5: Remove from oven. Drizzle remaining 1/4 cup of Caesar dressing over the baked chicken and sprinkle with grated Parmesan cheese.
Notes
- Store leftover Caesar Chicken and Asparagus in an airtight container in the refrigerator for up to 3 days.
- Reheat the chicken and asparagus gently in the oven or a skillet to prevent the chicken from drying out.
- Serve this dish alongside a simple side salad for a complete and satisfying meal.
- For extra flavor, marinate the chicken in the Caesar dressing mixture for at least 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American