Grilled Garlic and Herb Chicken and Veggies
Juicy grilled chicken cutlets with asparagus, zucchini, squash, and bell pepper marinated in garlic and herb sauce for a fresh and easy healthy dinner.
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 10 minutes
- Total Time: 20 minutes (excluding marinating)
- Yield: 6 servings
- Category: Main Course, Grilling
- Method: Grilling
- Cuisine: American, Mediterranean-Inspired
- Diet: Gluten Free
Ingredients
1 1/2 lbs boneless skinless thin sliced chicken cutlets
3 oz package DeLallo garlic and herb veggie marinade
Kosher salt
1 lb asparagus (1 bunch, tough ends removed)
1 medium zucchini (8 oz, 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
Black pepper (to taste)
Instructions
Shake the marinade well. Season chicken with 1/2 teaspoon salt and 2 tablespoons of the garlic and herb marinade. Let marinate at least 1 hour or overnight for best flavor.
Toss vegetables with remaining marinade until well coated.
Preheat grill to medium-high heat and oil the grates to prevent sticking.
Place vegetables on a grill tray (or cook in batches). Season with 3/4 teaspoon salt and black pepper. Grill for about 8 minutes, turning often, until tender and lightly charred. Transfer to a platter.
Grill chicken for 4–5 minutes per side, until fully cooked and grill marks appear.
Serve chicken alongside the grilled vegetables.
Notes
Marinating the chicken overnight creates deeper flavor and juicier texture.
You can swap vegetables based on season (mushrooms, broccoli, or cherry tomatoes work well).
If using wooden skewers or grill baskets, soak or oil them well to prevent sticking.
Chicken is done when it reaches an internal temperature of 165°F (75°C).
