Ingredients
- 2 tablespoons olive oil
- 6-8 7-ounce boneless, skinless chicken tenderloins
- 12 ounces fresh or frozen broccoli florets
- 1 teaspoon Kosher Salt
- 1/4 tsp garlic powder
- ½ cup freshly grated Parmesan cheese
- 2 tsp garlic cloves, minced (optional)
- 1/4 cup chopped fresh parsley (optional)
Caesar salad:
- chopped romaine lettuce
- Parmesan cheese
- Caesar dressing
- Croutons (optional)
- sliced carrots (optional)
Instructions
- Preheat the oven to 425°F. Grease a rimmed baking sheet with 1 tablespoon of the olive oil.
- Arrange the chicken breasts in the center of the prepared baking sheet. Arrange the broccoli around the chicken.
- Drizzle the broccoli with the remaining 1 tablespoon olive oil and sprinkle everything with salt and garlic powder.
- Bake until the chicken breasts are cooked through and a thermometer inserted in the thickest part registers 165°F. While baking make the salad.
- Top each chicken breast with grated parmesan and optional garlic and parsley. Broil until the cheese is melted and the broccoli is deeply browned, 2-3 minutes.
- Remove the pan from the oven, tent with foil, and let rest for 5 minutes. Cube the chicken and toss with the salad.
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