Chicken Asparagus Roulade

An absolute winner. Very tasty and a joy to eat.



500ml Skinny Vegetable Stock

100g lean Chicken breast

1 bunch fat Asparagus

2 cloves Garlic, minced

1 tsp Oregano




  1. Remove ‘woody’ part of asparagus
  2. Prepare chicken and asparagus roll - flatten chicken breast with mallet, smear garlic on chicken, place 3 or 4 asparagus spears along the length of the chicken breast, roll the chicken around the asparagus and secure with toothpicks
  3. Season with salt and pepper
  4. Slice the remaining asparagus diagonally
  5. Add the Oregano to the Skinny Vegetable Stock and bring to the boil
  6. Turn the heat down to a simmer. Place the chicken roulade into the stock. Cook for 6 - 7 minutes then add the remaining asparagus pieces. Continue to simmer for another 2 minutes
  7. Remove roulade from stock, slice into rounds revealing the pretty asparagus circles inside
  8. Pour asparagus pieces and stock into a soup bowl. Place the sliced roulade piece gently back into the soup and serve