Grilled Garlic and Herb Chicken and Veggies


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"Quick, easy, delicious and low carb!"

Serves 6 | Prep Time | Cook Time Total Prep and Cooktime: 20 Minutes

Why I Love This Recipe

Submitted by Benito Espinoza, Manufacturing


Ingredients You'll Need

1 1/2 lbs boneless (skinless thin-sliced chicken cutlets)
3-ounce package Delallo garlic and herb veggie marinate
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


Directions

Shake marinade well.
Season chicken with 1/2 teaspoon salt and 2 tablespoons of the veggie herb marinate at least 1 hour, or as long as overnight.
Marinate the veggies with the remaining marinade.
Heat a grill over medium-high, be sure grates are clean and well oiled to prevent sticking.
Put veggies on one large grill tray or two smaller trays. 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.
Cook the chicken about 4-5 minutes on each side, until grill marks appear and the chicken is cooked through, transfer to a platter with the veggies and serve.


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