Grilled Garlic and Herb Chicken and Veggies
A flavorful and healthy grilled dish featuring marinated chicken cutlets and colorful vegetables, perfect for a quick weeknight dinner.
Ingredients
Protein
- 2 lbs boneless skinless chicken cutlets (thin sliced)
- 3 oz Delallo garlic and herb veggie marinade
- 0.5 tsp kosher salt
Vegetables
- 1 lb asparagus (tough ends removed)
- 8 oz zucchini (sliced 1/4-inch thick)
- 8 oz yellow squash (sliced 1/4-inch thick)
- 1 red bell pepper seeded and sliced into strips
- olive oil cooking spray olive oil cooking spray
Instructions
- Shake marinade well. Season chicken with 1/2 teaspoon salt and 2 tablespoons marinade; marinate at least 1 hour.
- Marinate the veggies with remaining marinade. Preheat grill to medium-high and oil grates.
- Grill veggies on trays, season with 3/4 teaspoon salt and black pepper, cook until browned, about 8 minutes. Set aside.
- Cook chicken about 4-5 minutes per side until grill marks appear and cooked through. Transfer to platter with veggies.
Notes
Ensure vegetables are cut uniformly for even grilling.