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From February to May asparagus is in its prime. Kick of grilling season with a simple spin on this spring favorite.

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Grilled asparagus chicken bowl

This recipe combines the goodness of vegetables you can find at your local farmers' market with the fun of a backyard barbeque. Locally grown asparagus is in its prime in May and June.


1 1/2 pounds boneless skinless chicken breasts, trimmed
1 pound fresh asparagus, trimmed
1 each: red, yellow and green pepper, seeded and cut into thin strips
1 medium tomato, chopped
1 medium onion, sliced
2 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon fresh parsley, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon lemon pepper seasoning


  1. Preheat grill to medium heat.
  2. Using a kitchen shears, trim any fat off of the chicken breasts. Put chicken on a plate and place on the bottom shelf in the refrigerator until ready to use.
  3. In a disposable foil pan, combine the vegetables and garlic. Drizzle with oil and toss to coat. Add the parsley, salt, pepper and lemon pepper. Toss again to coat.
  4. Place foil pan with vegetables on grill, covered. Cook for 20 to 25 minutes or until vegetables are crisp and tender. Stir occasionally.
  5. When vegetables have cooked for 10 minutes, place chicken breasts on the grill.
  6. Grill chicken for eight to 12 minutes, turning once, until the internal temperature reaches 170 degrees Fahrenheit when tested with a meat thermometer.
  7. Remove vegetables and chicken from grill when done.
  8. Transfer the chicken to a clean cutting board and cut into 1-inch cubes.
  9. In a large serving bowl, combine chicken with vegetables.


Source: Alissa Mattison, communications specialist, Allina Health's Patient Education Department;; University of Minnesota Department of Horticultural Science, Growing Asparagus in Minnesota Home Gardens

First published: 05/15/2012
Last updated: 05/31/2012

Reviewed by: Allina Health's Patient Education Department