Chipotle Chicken Wrapped Asparagus
This asparagus stuffed chicken breast recipe is a tasty and satisfying way to enjoy a classic protein and vegetable combo. The chicken is marinated in a flavorful chipotle raspberry sauce and then grilled to perfection, while the asparagus adds a crispy and refreshing element to the dish. To make this recipe, you’ll need a few key ingredients: four 4oz pieces of chicken breast, chipotle raspberry sauce (with 1/4 cup set aside for marinating and 1/4 cup for basting), and 16 thick asparagus spears. You’ll also want to have aluminum foil on hand to wrap the tips of the asparagus in, and some finely chopped cilantro or parsley for garnish.
To begin, heat up your grill to about 300F-350F. Next, slice any bigger pieces of the chicken breast in half to create thinner pieces of chicken. Dry the chicken with a paper towel and then flatten it out with a mallet or with a heavier skillet. Season the chicken with pepper, then take a plastic bag that you can seal and add in the chicken. Pour over the marinade and let it sit for no less than 20 minutes, and if you put it in the fridge, leave it for at least 1 hour.
To assemble the chicken and asparagus rolls, start by placing about 4 spears of asparagus at the thicker end of each chicken breast. Then, tightly roll the chicken closed with the smaller, thinner side facing down. Repeat this process until all of the chicken and asparagus have been used up. Once all of the rolls are assembled, place them on the hot grill with the flap side down so that they cook closed.
Grill the chicken for 8 to 10 minutes, then flip it over and use the remaining sauce to baste the (cooked side of) chicken. This asparagus stuffed chicken can also serve as a great meal prep dish.
Chicken Wrapped Asparagus
Ingredients for 4 rolls
- 1lb (four 4oz pieces) chicken breast
- 1/2 cup chipotle raspberry sauce
- 1/4 cup for marinating
- 1/4 cup for basting
- 16 thick asparagus spears
- aluminum foil (for tips of asparagus)
- finely chopped cilantro or parsley
- Fire up a grill to roughly 300F-350F (177C).
- Slice larger, thicker pieces of chicken breasts in half – butterfly cut – to make thinner pieces of chicken.
- Pat the chicken dry with a paper towel, then gently flatten out the chicken using a food mallet or the bottom of a heavier skillet. Careful not to pulverize the chicken.
- Season with a little pepper, then add the pieces to a sealable plastic bag along with half of the raspberry sauce. Seal the bag, leaving as little air as possible, and marinate for at least 20 minutes at room temperature, or 1 hour in the fridge.
- Remove the pieces of chicken from the bag. Place about 4 spears of asparagus at the thicker end of the chicken breast, then tightly roll it closed with the smaller, thinner side down. Repeat.
- Place the chicken on the hot grill with the flap side down so it cooks closed.
- Grill for 8 to 10 minutes, then flip. Use the remaining sauce to baste the (cooked side of) chicken after you flip it. Cook for another 8 to 10 minutes, or until the juices run clear and the chicken is white on the inside. Brush the remaining sauce over the chicken again and garnish.
- Enjoy the rolls with brown rice, quinoa, roasted potato or even cauliflower rice for a lower carbohydrate alternative.
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Chipotle Raspberry Sauce
Ingredients for 16 servings (of 2 tbsp each)
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced or chopped
- 1/3 cup red onion, diced
- 2 teaspoons cumin
- 15oz fresh raspberries
- 2/3 cup apple cider vinegar (add more/less to taste)
- 2 tablespoons Worcestershire
- 2 tablespoons liquid smoke (whichever flavor you prefer)
- 4 tablespoons coconut sugar (or honey/agave or 2g Stevia in the raw)
- 3 tablespoons can chipotle sauce (more/less to desired spice level)
- 1/2 tablespoon arrowroot starch (mixed with 1 tablespoon water)
- Set a nonstick skillet on medium heat, add olive oil, garlic and onion. Caramelize the onions for 3 minutes and be careful not to burn the garlic.
- Add cumin and “bloom” the spice in the oil for 1 minute.
- Add fresh raspberries. Gently push them around the skillet and allow them to explode under the heat to create a sauce. About 5 to 7 minutes.
- Add vinegar, Worcestershire, liquid smoke and coconut sugar. Bring it a simmer, about 1 to 2 minutes, then add chipotle sauce (and if desired, one chipotle pepper to simmer in the sauce). Cook together on low heat for 3 to 5 minutes, stirring occasionally to ensure no sticking.
- Mix arrowroot starch with water, then pour into the skillet. Stir immediately to avoid any clumping.
- Remove the skillet from the heat and allow it to thicken more. Season to taste with sea salt and pepper. If you want the sauce to be thinner, add tablespoons of vinegar or broth.
- Store in an airtight jar or container in the fridge for up to 2 weeks.