Chicken Bacon Asparagus Twists

By Adrian Martinez  , ,

November 3, 2017

The flavours are worth the extra calories. Chicken, bacon and asparagus, all twisted up in an easy to eat twisted melody.


2 boneless, skinless chicken breast

1 teaspoon salt, divided

½ teaspoon pepper

1 teaspoon onion powder

1 teaspoon garlic powder

6 tablespoons lemon juice, divided

6 strips bacon

12 stalks asparagus, ends trimmed

1 cup greek yogurt

3 tablespoons fresh parsley, chopped

1 tablespoon fresh dill, chopped


Preheat oven to 400˚F (200˚C).

On a cutting board, slice chicken lengthwise into 1-inch (2 cm) thick slices. Take each slice of chicken and cut it in half lengthwise leaving about 1 inch (2 cm) uncut on one end of the strip.

Cut off part of the uncut end of the chicken so you do not have a thick spot in the middle of your longer chicken strip.

Place chicken strips in a bowl. Add ½ teaspoon salt, pepper, onion powder, garlic powder, and 3 tablespoons lemon juice and mix to combine.

Transfer to the refrigerator.

On a cutting board, slice each piece of bacon lengthwise creating 12 strips in total.

Wrap the cut strip of bacon around the asparagus.

Wrap a marinated chicken strip around the bacon-wrapped asparagus. Repeat with remaining ingredients.

Place each bacon chicken asparagus twist on a parchment paper-lined baking sheet.

Bake for 10 minutes.

Turn up the heat to broil, and broil for 10 minutes. Flip the twists over, and broil for an additional ten minutes.

In a bowl add the Greek yogurt parsley, dill, ½ teaspoon salt, and 3 tablespoons lemon juice. Stir until well combined.

Remove bacon asparagus twists from baking sheet, and let cool. Serve with herb yogurt dipping sauce.