If you adore sweet dishes, you are in for a deal along with my new Caesar salad motivated recipe. Roasted chicken and bacon with mixed vegetables drizzled with creamy dairy-free Caesar dressing is a delicious and healthy sheet pan meal you could have in the table over 30-40 minutes.
Love a great Caesar salad? Me too! We could probably agree that it is about the dressing table, which got me thinking that it does not just belong in a salad.
Caesar Chicken Sheet Pan Dinner
Thinking for this specific bacon, vegetable, and chicken sheet pan dinner has been first born and I had been away into the supermarket to grab the ingredients that were missing.
What I love about sheet pan sticks
If you’ve never made a sheet pan meal, then you are overlooking one of the simplest, most fuss-free cooking experiences. Using a flat baking tray — also called a sheet pan — you cook all your meal ingredients in 1 go. These foods are often dinners and savoury although not only and will include some kind of protein and vegetables; sometimes legumes or grains are included also. They are quick and need little washing up in the end.
The only constrain with this sort of meal is the dimensions of this sheet pan. Making a meal for two is generally not an issue, but if you are cooking for more people, you might need an extra tray or utilize two sheets and cook those concurrently.
HOW TO PREPARE THIS CHICKEN SHEET PAN DINNER
Let us get to the sequence of things and what you’ll need to make the meal and the Caesar dressing table. The complete recipe and nutrient breakdown are under but here are some incremental pics. My recipe is for two people as I just had a little sheet pan tray, but you can easily multiply the ingredients for a larger batch and the dressing will extend for 3 servings or you can make more.
You may use chicken breast and thighs for this recipe. For smaller cut pieces (like those in my image ), the cooking time is approximately 20 minutes at 220 C /425 F. If you would like to cut the breast say in only 3-4 more bits or utilizing whole chicken thighs, I would give it 25 minutes. You always have the option to check and pop up the tray back in for a bit longer.
I’m using Brussel sprouts, baby zucchini and a few chopped sweet peppers. You can also use broccoli, cauliflower, asparagus, cabbage wedges, carrots and so forth.
Season everything with pepper and salt and drizzle with only a bit of oil on the surface.Bacon will even release some fat while cooking, and this will keep everything nicely oiled. Scatter bacon on top so that it can crisp up throughout cooking.
My quick suggestion is to take out the sheet pan at 10-15 minute markers and tip out some of the cooking liquid into the sink. Then pop back for those staying 5 minutes. This will assist everything to’roast’ rather than’steam’.
Easy peasy thus far, right? Now that everything is from the oven, make your dressing ingredients ready and liquefy them into a bowl. I wanted to earn a dairy-free Caesar dressing so I did not utilize any Parmesan cheese and rather added some nutritional yeast flakes for this umami cheesy flavour. If dairy isn’t an issue, feel free to put in a tablespoon of grated Parmesan cheese for a really authentic Caesar.
A note on anchovies (or rather a notice to anchovy haters): don’t be reluctant to use them at the dressing! They are essential for a good Caesar flavor and they combine it enough that you receive the saltiness and that lovely umami flavor but not the fishiness some tend to prevent. If you don’t have anchovies, add a teaspoon of fish sauce (which can be made from anchovies anyway).
Once prepared, pour everything drizzled with a little dressing or divide between bowls and dish the dressing on the side.
Nutritious and tasty sheet pan dinner of roasted poultry, bacon,
And blended veggies drizzled finished with creamy Caesar dressing table. This recipe is for two servings but can easily be adjusted for 1 or 4 people and made on two sheet pan trays or a smaller one.
- 2 tablespoons olive oil
- 8 Brussels sprouts (ends cut off and halved)
- 3 baby zucchini, sliced in halves (or 1 large zucchini, sliced in quarters lengthways)
- 1/2 red sweet pepper/capsicum, chopped into pieces
- 1.5 chicken breast, sliced into thick pieces
- 1/2 tsp salt
- 1/4 tsp pepper
Two rashers bacon, sliced into cubes or strips
- 1/4 cup mayonnaise
- 2 anchovies, sliced very finely
- 1 garlic clove, grated or minced
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 1 tsp nutritional yeast flakes
- A good pinch of pepper
We need it hot and nice so our food is roasted fast.
- Remove the ends off the Brussel sprouts and then cut them in halves. Cut bigger zucchini into quarters going lengthways or into large circles. If with a baby or tiny zucchini similar to me, slit them in wedges and score with a knife at a criss-cross pattern (not necessary but looks pretty). Slice the red peppers into large cubes or strips.
. There’s absolutely no must-have method to arranging the chicken and vegetables on your baking tray so long as you don’t overlap them considerably. After everything is put out, season with salt and pepper then drizzle a bit more oil over the top (mostly veggies). - Bacon will even release some fat while cooking. Scatter bacon pieces over the chicken and vegetables.
Bake for 15 minutes, center shelf, then remove the tray and trick out some of the cooking juices (this can help to crisp everything up). Pop back in for 5 minutes, therefore a total of 20 minutes. - If cooking larger pieces of chicken, let a total of 25 minutes.
Mix the dressing while everything is roasting away. - Once prepared, remove the sheet pan in the oven and drizzle some of the dressing over chicken and veggies and serve the remainder on the side. You might also split the food between 2 plates and then drizzle with the dressing when functioning.
