Grilled Garlic And Herb Chicken And Veggies

GRILLED GARLIC AND HERB CHICKEN AND VEGGIES 

Total Time:20 minutes 

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.