Grilled Garlic and Herb Chicken and Veggies
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.
