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Crispy Caesar Chicken with Herby Potato Wedges & Green Beans

Our chefs took the best parts of the classic chicken Caesar salad and spun it into a whole new dish! You’ll skip the lettuce and spread chicken cutlets with a layer of creamy Caesar dressing, then coat with a panko and Parmesan crust. Meanwhile potato wedges roast in an herby ranch-inspired spice blend and garlicky green beans are sautéed until tender. Crispy chicken is drizzled with more dressing and plated together for a dynamic dish with familiar flavors. Who says Caesar’s only for salad?

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Calorie Smart Protein Smart dinners
Prep: 35 mins
Cook: 10 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 12 oz potatoes
  • 6 oz green beans
  • 1 tbsp ranch spice
  • 10 oz chicken cutlets
  • 0.25 cups panko breadcrumbs
  • 3 tbsp parmesan cheese
  • 1.5 oz caesar dressing
  • 1 tsp garlic powder
  • 1 tbsp cooking oil
  • 1 tsp olive oil
  • salt
  • pepper
  • 24 oz potatoes
  • 12 oz green beans
  • 2 tbsp ranch spice
  • 20 oz chicken cutlets
  • 0.5 cups panko breadcrumbs
  • 6 tbsp parmesan cheese
  • 3 oz caesar dressing
  • 2 tsp garlic powder
  • 1 tbsp cooking oil
  • 1 tsp olive oil
  • salt
  • pepper

Instructions

  1. • Adjust racks to middle and top
    positions and preheat oven to
    425 degrees. Wash and dry produce.
    • Cut potatoes into ½-inch-thick
    wedges. Trim green beans if necessary.
    • Toss potatoes on a baking sheet with a
    drizzle of oil, half the Ranch Spice
    (you’ll use the rest in the next step),
    salt, and pepper. Roast on middle
    rack until browned and tender,
    20-25 minutes.
  2. • In a medium bowl, combine panko,
    half the Parmesan, half the garlic
    powder, remaining Ranch Spice, a
    drizzle of olive oil, salt, and pepper.
  3. • Lightly oil a second baking sheet. Pat
    chicken* dry with paper towels; season
    with salt and pepper.
    • Place chicken on prepared sheet.
    Evenly brush tops with a thin layer of
    dressing (save the rest for serving).
    Mound coated sides with panko
    mixture, pressing to adhere (no need
    to coat the undersides). Roast chicken
    on top rack for 10 minutes (you’ll finish
    the chicken in step 5).
  4. • Meanwhile, heat a drizzle of oil in a
    large pan over medium-high heat.
    Add green beans and cook, stirring
    occasionally, until lightly browned
    and softened, 6-8 minutes. Season
    with remaining garlic powder, salt,
    and pepper.
    • Remove pan from heat.
  5. • Once chicken has roasted 10 minutes,
    remove sheet from oven. Carefully
    sprinkle remaining Parmesan
    over chicken.
    • Return to top rack until chicken is
    browned and cooked through
    and Parmesan is golden brown,
    6-10 minutes more. TIP: Keep a close
    eye on the cheese to avoid burning.
  6. • Divide chicken, green beans, and
    potato wedges between plates. Drizzle
    remaining dressing over chicken (or
    serve on the side for dipping).
    Chicken is fully cooked when internal temperature reaches 165°.