Grilled Garlic and Herb Chicken and Veggies
  • 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