Grilled Garlic and Herb Chicken and Veggies

Name: Grilled Garlic and Herb Chicken and Veggies
Total time: 20 min
Yield: 6 servings
Cuisine: Indonesian
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

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

⏱️ 20 min 📊 Easy 👁️ 5 views

👨‍🍳 Start Cooking

Grilled Garlic and Herb Chicken and Veggies

Foto: Skinnytaste

Ingredients

6 servings

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

Steps

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.