How To Make Grilled Garlic and Herb Chicken and Veggies
This grilled garlic and herb chicken recipe make an easy dish. Plus, the chicken cutlets are added with zucchini, squash, and bell pepper for a healthy fix.
Serves:
Ingredients
- 1½lbschicken cutlets,boneless skinless, thin sliced
- 3ozDelallo garlic and herb veggie marinade,(1 package)
- kosher salt
- 1lbasparagus,bunch, tough ends removed
- 8ozzucchini,(1 medium) sliced ¼-inch thick
- 1medium yellow squash,sliced ¼-inch thick
- 1red bell pepper,seeded and sliced into strips
- olive oil cooking spray
Instructions
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Shake marinade well. Season chicken with salt and 2 tablespoons of the veggie herb marinade for at least 1 hour, or as long as overnight.
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Marinate the veggies with the remaining marinade.
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Heat a grill over medium-high, be sure grates are clean and well oiled to prevent sticking.
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Put veggies on 1 large grill tray or 2 smaller trays (or cook in batches), season with more salt and black pepper and cook, turning constantly until the edges are browned, about 8 minutes. Set aside on a platter.
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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.
Nutrition
- Calories: 311.71kcal
- Fat: 11.96g
- Saturated Fat: 3.50g
- Trans Fat: 0.12g
- Monounsaturated Fat: 4.41g
- Polyunsaturated Fat: 2.54g
- Carbohydrates: 26.54g
- Fiber: 9.00g
- Sugar: 3.58g
- Protein: 28.73g
- Cholesterol: 72.57mg
- Sodium: 806.51mg
- Calcium: 355.76mg
- Potassium: 964.32mg
- Iron: 20.95mg
- Vitamin A: 130.72µg
- Vitamin C: 55.74mg
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