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Grilled Garlic and Herb Chicken and Veggies

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 350
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.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: chicken, Grilled, Vegetables