Caesar Chicken with Asparagus (Print Version)

Snappy asparagus and juicy chicken baked in creamy Caesar, touched with Parm and lemon zest.

# Ingredients:

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01 - Lemon wedges, for topping
02 - 60 g grated Parmesan cheese
03 - Salt, for sprinkling
04 - 240 ml Caesar dressing
05 - 1 teaspoon garlic powder
06 - 4 boneless, skinless chicken breasts
07 - 450 g asparagus spears, ends snipped off
08 - 1 tablespoon olive oil
09 - Black pepper, to taste

# Instructions:

01 - Once it's out of the oven, toss on the lemon wedges. Give it a squeeze of fresh lemon if you want, and dive in while it's hot.
02 - Put the skillet into your oven and bake for 20 minutes. The asparagus should be soft and the chicken will hit 74°C in the thickest part.
03 - Add the asparagus spears around your chicken and shake some garlic powder onto them.
04 - Move the skillet off the heat. Cover chicken with Caesar dressing and toss the Parmesan over the top.
05 - Heat olive oil in an oven-safe skillet over medium-high. Sear chicken for 3–4 minutes on both sides till they get some color.
06 - Turn your oven on to 190°C. Dry off each chicken breast, then sprinkle both sides with a bit of salt and pepper.

# Notes:

01 - Want the chicken to cook evenly? Pound the thicker parts with a meat mallet so all the pieces are about the same thickness.

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