GRILLED GARLIC AND HERB CHICKEN AND VEGGIES
Servings 6
Calories 290 kcal
Ingredients
- 1 1/2 lbs Chicken Cutlets boneless, skinless, and thinly sliced
- 3 oz Package Delallo Garlic and Herb Veggie Marinade
- Kosher Salt
- 1 lb Asparagus remove tough ends
- 1 Medium 8 oz 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
Instructions
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Shake marinade well. Season chicken with 1/2 teaspoon salt and 2 tablespoons of the veggie herb marinade at least 1 hour, or as long as overnight.
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Marinate the veggies with the remaining marinade.
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Heat a grill over medium-high, be sure grates are clean and well oiled to prevent sticking.
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Put veggies on 1 large grill tray or 2 smaller trays (or cook in batches), 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.
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Cook the chicken about 4 to 5 minutes on each side, until grill marks appear and the chicken is cooked though, transfer to a platter with the veggies and serve.
Recipe Notes
Fat: 16g Carbohydrates: 8g Protein: 28.5g
Nutrition Facts
GRILLED GARLIC AND HERB CHICKEN AND VEGGIES
Amount Per Serving
Calories 290
* Percent Daily Values are based on a 2000 calorie diet.
