• Servings: 6
• 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

1. Shake marinade well.
2. Season chicken with 1/2 tsp salt and 2 tbsp of the veggie herb marinade at least one 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 tsp salt and black pepper and cook, turning constantly until the edges are browned, about eight 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.
7. Transfer to a platter with the veggies and serve.

Submitted by Benito Espinoza, Manufacturing