This Garlic and Herb Grilled Chicken and Veggie recipe ticks all the right boxes – it’s quick, easy, delicious, and low-carb!
Ingredients:
- 1 1/2 lbs boneless, skinless thin-sliced chicken cutlets
- 3 oz Delallo garlic and herb veggie marinade
- Kosher salt
- 1 lb asparagus (tough ends removed)
- 1 medium 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 the marinade well. Season the chicken with 1/2 teaspoon of salt and 2 tablespoons of the garlic and herb marinade. Let it marinate for at least 1 hour or overnight.
- Marinate the veggies with the remaining marinade.
- Heat a grill over medium-high heat, ensuring the grates are clean and well-oiled to prevent sticking.
- Place the veggies on a large grill tray or smaller trays, season with 3/4 teaspoon of salt and black pepper, and grill, turning frequently until the edges are browned (about 8 minutes). Transfer to a platter.
- Grill the chicken for 4 to 5 minutes on each side until grill marks appear and the chicken is fully cooked. Transfer to the platter with the veggies and serve.
Enjoy this fresh, flavorful, and healthy meal!