Season and cook the chicken. Pat the chicken dry and season with salt, pepper, and garlic powder. Heat olive oil in a skillet over medium-high. Sear for 5–6 minutes per side, until cooked through (internal temp 165°F). Rest 5 minutes, then slice or cube.

Cook the pasta. Boil in well-salted water until al dente. Drain and rinse under cool water to stop the cooking. Toss with a drizzle of olive oil to prevent sticking.

Prep the veggies. Chop the romaine into bite-size pieces. Halve the cherry tomatoes. Grate or shave the Parmesan. Zest the lemon and cut it in half.

Mix a quick dressing boost. If using store-bought dressing, stir in lemon zest and a squeeze of juice to brighten it. Taste and adjust salt and pepper.

Combine the base. In a large bowl, add pasta, chicken, tomatoes, and half the Parmesan. Toss with enough Caesar dressing to coat lightly. You want it creamy but not drenched.

Keep texture smart. Fold in the romaine just before eating for best crunch. For meal prep, pack the lettuce separately or place it on top without dressing so it stays crisp.

Portion it out. Divide into 4–5 meal prep containers. Top each with extra Parmesan. Pack croutons on the side to add at the last minute.

Serve. When ready to eat, toss with a bit more dressing if needed, add croutons, and finish with a squeeze of lemon and freshly cracked pepper.