Dinner
Grilled Garlic and Herb Chicken and Veggies
Juicy chicken cutlets soak up garlic and herb marinade, then grill alongside crisp asparagus, tender zucchini, and sweet red pepper until lightly charred. Every bite delivers bright, savory flavor with a satisfying smoky finish.
- Total
- 33 min
- Prep
- 15 min
- Cook
- 18 min
- Serves
- 6
Nutrition per Serving
- Calories
- 290
- Protein
- 29g
- Carbs
- 8g
- Fat
- 16g
- Fiber
- 3g
- Sugar
- 4g
- Sodium
- 145mg
Ingredients
- 1 1/2 lb boneless (skinless thin sliced chicken cutlets)
- 3 oz 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
Instructions
- 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.
- Marinate the veggies with the remaining marinade.
- Heat a grill over medium-high, be sure grates are clean and well oiled to prevent sticking.
- 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.
- 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.