This grilled chicken and asparagus dinner is ready in less than 20 minutes.

Source: Better Homes and Gardens


Recipe Summary test

12 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Tear off a 36x18-inch piece of heavy-duty foil; fold in half to make an 18-inch square. Place asparagus in center of foil; drizzle with 1 teaspoon of the oil and sprinkle lightly with salt and coarsely ground pepper. Bring up opposite edges of foil and seal with a double fold. Fold remaining edges to completely enclose asparagus, leaving space for steam to escape. Set aside.

  • Brush chicken and mushrooms with remaining oil; sprinkle lightly with salt and pepper. For a charcoal grill, place chicken, mushrooms, and foil packet with asparagus on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until mushrooms are tender and an instant-read thermometer inserted in chicken registers 170°F, turning chicken and mushrooms once. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken, mushrooms, and foil packet on grill rack over heat. Cover; grill as above.) Remove chicken, mushrooms, and foil packet from grill; slice mushrooms.

  • Toast bread slices on grill rack for 1 to 2 minutes, turning once; spread one side of each with cream cheese. On serving plates stack half of the bread slices, spread side up, chicken, remaining bread, mushrooms and asparagus. Makes 4 servings.


If bread slices are too large, use halved slices of bread.

Nutrition Facts

583 calories; fat 29g; cholesterol 121mg; saturated fat 15g; carbohydrates 40g; mono fat 6g; poly fat 2g; insoluble fiber 4g; sugars 7g; protein 37g; vitamin a 923.2IU; vitamin c 3mg; thiamin 0.5mg; riboflavin 1mg; niacin equivalents 20.3mg; vitamin b6 0.8mg; folate 157.2mcg; vitamin b12 0.5mcg; sodium 751mg; potassium 1059mg; calcium 151.5mg; iron 4mg.