Grilled Garlic and Herb Chicken and Veggies


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Serves 6 | Prep Time | Cook Time

Why I Love This Recipe

Submitted by Benito Espinoza, Manufacturing


Ingredients You'll Need

1 1/2 pounds skinless and boneless chicken cutlets
3-ounce package Delallo garlic and herb veggie marinade
Kosher salt
1 pound asparagus, 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 cooking spray


Directions

Shake marinade well.


Season chicken with 1/2 tsp salt and 2 tbsp of the veggie herb marinade at least one 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 tsp salt and black pepper and cook, turning constantly until the edges are browned, about eight 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.


Questions, Comments & Reviews



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