1 head Foxy Organic broccoli
4 cups Foxy Organic romaine lettuce, chopped
1 lb chicken tenders
2 cups baguette chunks (cut into 2" chunks)
1⁄4 cup olive oil, divided
4 cloves garlic, minced, and divided
1⁄3 cup grated Parmesan cheese, divided
1⁄2 tsp each, salt and pepper, divided
1⁄4 cup plain 2% Greek yogurt
1 tsp lemon zest
2 tbsp lemon juice
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp honey
Prep Time: 15 min
Cook Time: 15 min
1 Preheat oven to 425 ̊ F. Cut broccoli into florets. Peel stems and chop into 1⁄2" pieces. In large bowl, toss broccoli florets and stems, chicken tenders, baguette, 3 tbsp olive oil, half of the garlic, 2 tbsp Parmesan cheese and half of the salt and pepper. Arrange in single layer on parchment paper–lined baking sheet.
2 Bake for 15-18 minutes or until broccoli is tender, chicken is cooked through, and bread is golden brown.
3 Meanwhile, whisk together yogurt, lemon zest, lemon juice, remaining oil, garlic, vsalt, and pepper until blended. Stir in Worcestershire sauce, mustard, and honey.
4 Toss sheet pan mixture with yogurt Caesar dressing and Romaine. Divide among 4 plates; top with remaining Parmesan. Serve with lemon wedges.
Tip: Add 2 slices of chopped bacon or pancetta to the sheet pan if desired.
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