Grilled Garlic and Herb Chicken and Veggies

This Garlic and Herb Grilled Chicken and Veggie recipe checks off all the boxes – quick, easy, delicious and low-carb!


This Garlic and Herb Grilled Chicken and Veggie recipe checks off all the boxes – quick, easy, delicious and low-carb!


INGREDIENTS:
  • 1 1/2 lbs boneless, skinless thin sliced chicken cutlets
  • 3 ounce package Delallo garlic and herb veggie marinade
  • kosher salt
  • 1 lb asparagus (1 bunch), tough ends removed
  • 1 medium 8 ounce zucchini, sliced 1/4-inch thick
  • 1 medium yellow squash, sliced 1/4-inch thick
  • 1 red bell pepper, seeded and sliced into strips
  • olive oil cooking spray

DIRECTIONS:
  1. Shake marinade well. Season chicken with 1/2 teaspoon salt and 2 tablespoons of the veggie herb marinade at least 1 hour, or as long as overnight.
  2. Marinate the veggies with the remaining marinade.
  3. Heat a grill over medium-high, be sure grates are clean and well oiled to prevent sticking.
  4. Put veggies on 1 large grill tray or 2 smaller trays (or cook in batches), season with 3/4 teaspoon salt and black pepper and cook, turning constantly until the edges are browned, about 8 minutes. Set aside on a platter.
  5. Cook the chicken about 4 to 5 minutes on each side, until grill marks appear and the chicken is cooked though, transfer to a platter with the veggies and serve.