Caesar Chicken Bowl (Print Version)

Protein-packed bowl featuring grilled chicken, romaine, parmesan, croutons, and homemade Caesar dressing.

# Components:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs)
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon dried Italian herbs
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon black pepper

→ Salad

07 - 2 large heads romaine lettuce, chopped
08 - 1 cup freshly grated parmesan cheese
09 - 1.5 cups croutons

→ Caesar Dressing

10 - 1/3 cup mayonnaise
11 - 2 tablespoons grated parmesan cheese
12 - 1 tablespoon fresh lemon juice
13 - 1 tablespoon Dijon mustard
14 - 1 teaspoon Worcestershire sauce
15 - 1 small garlic clove, minced
16 - Salt and pepper to taste

# Directions:

01 - Preheat a grill or grill pan over medium-high heat until hot.
02 - Brush chicken breasts with olive oil and season both sides with garlic powder, dried Italian herbs, salt, and black pepper.
03 - Grill chicken for 6 to 7 minutes per side until cooked through and internal temperature reaches 165°F. Remove from heat, let rest for 5 minutes, then slice thinly.
04 - In a small bowl, whisk together mayonnaise, parmesan cheese, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, salt, and pepper until smooth.
05 - In a large salad bowl, toss chopped romaine lettuce with half of the prepared Caesar dressing.
06 - Divide dressed lettuce among 4 serving bowls. Top each with sliced grilled chicken, parmesan cheese, and croutons. Drizzle with additional dressing as desired.
07 - Serve immediately while chicken is still warm.

# Expert Advice:

01 -
  • It tastes like restaurant quality but comes together faster than most delivery orders.
  • The homemade Caesar dressing is so good you'll stop buying bottled versions forever.
  • It's hearty enough to feel like dinner but light enough that you won't need a nap after.
  • You can prep the components ahead and assemble bowls all week long.
02 -
  • Don't skip the resting time after grilling or your chicken will be dry and all the juices will pool on the plate instead of staying inside.
  • Dress the lettuce right before serving, not ahead of time, or it'll wilt into a soggy mess.
  • Use freshly grated parmesan instead of the pre-shredded stuff, it melts better and tastes infinitely sharper.
03 -
  • Pound the chicken breasts to an even thickness before grilling so they cook uniformly and stay juicy all the way through.
  • If your grill pan starts smoking too much, lower the heat slightly, you want a good sear without burning the seasoning.
  • Taste the dressing before tossing it with the lettuce and adjust the lemon or salt, it should be bold enough to stand up to all that romaine.
Return