Rolled Chicken and Asparagus


  • 1 pound boneless, skinless chicken breasts cut into 1-inch x 5-inch strips (makes about 8-10)
  • 24-30 asparagus spears (tough ends removed)
  • 2 tablespoon lemon juice
  • 6 green onions, chopped
  • ½ teaspoon pepper


  1. Preheat oven to 350 degrees. Spray a baking dish with non-stick cooking spray. Wrap each chicken strip in a corkscrew fashion around 3 uncooked asparagus spears (fasten with toothpicks if desired/needed). Place in baking dish and sprinkle with lemon juice, onions and pepper. Cover dish and bake 25-30 minutes. Serve hot or refrigerate and serve cold when chilled. Makes four servings.


Nutrition Facts


Calories: 135

Total fat: 3 g

Saturated fat: 0.5 g

Sodium: 340 mg

Carbohydrates: 7 g

Fiber: 2 g

Protein: 22 g