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+ servings

Chicken Caesar Bake with Bacon and Kale

A simple chicken caesar bake for weeknights or meal prep. Healthy, easy, and quick with added nutrition from kale and plenty of protein and flavour.
Course lunch, Main Course
Cuisine American, Italian
Keyword chicken, easy, gluten free, high protein, kale, lunch prep
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 328kcal
Author Rach


  • 4 boneless skinless chicken breasts butterflied
  • 1/2 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1/2 cup caesar dressing store-bought or homemade
  • 1/2 cup greek yogurt
  • 1 bunch of kale, chopped
  • 1/2 cup parmesan cheese, shredded
  • 4-5 pieces bacon, cooked and crumbled


  • Heat oven to 375F and grease an 8" x 11" baking dish.
  • If the breasts are uneven thickness, pound them between pieces of parchment or in a zip-top bag to an even ¾"-1" thickness using a meat pounder or rolling pin.
  • Season chicken with salt and pepper, and place them in the prepared baking dish.
  • Saute the kale until wilted.
  • Meanwhile, whisk together caesar dressing and greek yogurt.
  • Add sauteed kale and crumbled, cooked bacon on top of the chicken.
  • Pour the caesar mixture over the chicken then add grated Parmesan cheese on top.
  • Place dish in the oven and bake at 375F for 30 minutes or until a meat thermometer reads 150°F.
  • Turn the oven to broil and broil the breasts for an additional 2-4 minutes or until you see nice browning on top, being careful not to let it burn.
  • The meat thermometer should register 165°F when finished.
  • Remove from the oven, cover loosely with foil and allow the chicken to rest 5-10 minutes before slicing or serving.
  • Garnish with parsley and more parmesan, if desired.


Serving: 1g | Calories: 328kcal | Carbohydrates: 11.2g | Protein: 34g | Fat: 15.6g | Potassium: 725mg | Fiber: 2.4g | Sugar: 2.2g | Calcium: 210mg | Iron: 1mg