Grilled Garlic and Herb Chicken and Veggies
Use our BakeBot Ai Chat for instant answers.
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
introducing BakeBot, your ultimate sous chef!
Revolutionize your kitchen experience with AI-powered creativity. From crafting original recipes to tweaking your favorites, BakeBot's got your back. Seamlessly upload and share your culinary genius on BakeSpace. Elevate your cooking game today with BakeBot!
Make Your Own Cookbook
Preserve (and even sell) your recipes. Great for groups, fundraising, book previews, bridal gifts & more. Makes the perfect sentimental gift.
Learn More
