Grilled Garlic and Herb Chicken and Veggies

Why You’ll Love This Recipe

I enjoy this recipe because it is fast, light, and full of natural flavor. The garlic and herb marinade infuses both the chicken and vegetables, so every bite tastes well-seasoned without needing complicated ingredients. I also like how everything cooks on the grill, which gives a smoky finish and keeps cleanup minimal. It’s a great option for meal prep, family dinners, or outdoor grilling.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 1/2 lbs boneless skinless chicken cutlets, thin sliced
• 3 oz garlic and herb veggie marinade
• Kosher salt
• 1 lb asparagus, trimmed
• 1 medium zucchini, sliced
• 1 medium yellow squash, sliced
• 1 red bell pepper, sliced into strips
• Olive oil cooking spray
• Black pepper to taste

Directions

1. I start by shaking the marinade well and seasoning the chicken with salt and part of the garlic and herb marinade. I let it sit for at least 1 hour, or even overnight for deeper flavor.
2. I toss the vegetables with the remaining marinade so they are evenly coated and well seasoned.
3. I heat the grill over medium-high heat and make sure the grates are clean and lightly oiled to prevent sticking.
4. I place the vegetables on a grill tray and season them lightly with salt and pepper. I grill them for about 8 minutes, turning frequently until they are tender and lightly charred. Once done, I transfer them to a platter.
5. I grill the chicken cutlets for about 4 to 5 minutes per side until they develop grill marks and are fully cooked through.
6. I serve the chicken alongside the grilled vegetables immediately while everything is warm and flavorful.

Servings and timing

• Prep Time: 10 minutes
• Marinating Time: 1 hour (or overnight)
• Cook Time: 10 minutes
• Total Time: 20 minutes (plus marinating time)
• Servings: 6

Variations

• I sometimes swap chicken for turkey cutlets or tofu for a different protein option.
• I like adding mushrooms or cherry tomatoes to the vegetable mix.
• When I want extra flavor, I sprinkle parmesan or feta cheese on top before serving.
• I occasionally add chili flakes to the marinade for a spicy kick.
• I also enjoy serving it with rice, quinoa, or warm pita bread.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm the chicken and vegetables in a skillet over medium heat or in the microwave until heated through. I sometimes add a small splash of olive oil or lemon juice when reheating to refresh the flavors. This dish also works well for cold meal prep bowls.

FAQs

Can I cook this without a grill?

I can use a grill pan or bake everything in the oven if I don’t have access to an outdoor grill.

How do I keep chicken from drying out?

I make sure not to overcook it and always marinate it for at least an hour to help keep it juicy.

Can I use frozen vegetables?

I prefer fresh vegetables for grilling, but I can use frozen ones if they are fully thawed and dried first.

What can I serve this with?

I like serving it with rice, couscous, potatoes, or a fresh green salad.

Can I marinate the vegetables overnight?

I usually marinate them for a few hours or overnight, but I avoid going too long so they don’t become too soft.

Conclusion

I always enjoy making this grilled garlic and herb chicken and veggies because it is simple, fresh, and full of flavor. The smoky grilled vegetables and juicy marinated chicken come together for a balanced meal that feels light yet satisfying. Whether I cook it for a quick dinner or a weekend barbecue, this recipe always delivers great taste with minimal effort.