Grilled Garlic and Herb Chicken and Veggies
  • Cooking Time: Total Prep and Cooktime: 20 Minutes
  • Servings: 6
  • 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
  1. Shake marinade well.
  2. Season chicken with 1/2 teaspoon salt and 2 tablespoons of the veggie herb marinate at least 1 hour, or as long as overnight.
  3. Marinate the veggies with the remaining marinade.
  4. Heat a grill over medium-high, be sure grates are clean and well oiled to prevent sticking.
  5. 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.
  6. 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.
Submitted by Benito Espinoza, Manufacturing