Ingredients
2chicken breasts,boneless, skinless
1tspsalt,divided
½tsppepper
1tsponion powder
1tspgarlic powder
6tbsplemon juice,divided
6stripsbacon
12stalksasparagus,ends trimmed
1cupgreek yogurt
3tbspparsley,fresh chopped
1tbspdill,fresh chopped
Preparation
Slice chicken lengthwise into 1-inch thick slices. Take each slice of chicken and cut it in half lengthwise leaving about 1 inch uncut on one end of the strip.
Cut off part of the uncut end of the chicken so there is no thick spot in the middle of the longer chicken strip.
Place chicken strips in a bowl. Add ½ teaspoon of salt, pepper, onion powder, garlic powder, and 3 tablespoons of lemon juice. Mix to combine then transfer to the refrigerator.
Preheat oven to 400 degrees F.
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 about 10 minutes.
Turn up the heat to broil and allow cooking for about 10 minutes. Flip the twists over, and broil for about 10 minutes.
In a bowl, add the Greek yogurt parsley, dill, and the remaining salt and lemon juice. Stir until well combined.
Remove bacon asparagus twists from baking sheet, and let cool. Serve with herb yogurt dipping sauce.
