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GRILLED GARLIC AND HERB CHICKEN AND VEGGIES

INGREDIENTS

  • 1 1/2 lbs bonelessskinless thin sliced chicken cutlets
  • 3 ounce package Delallo garlic and herb veggie marinade
  • kosher salt
  • 1 lb asparagus1 bunch, tough ends removed
  • 1 medium 8 ounce zucchinisliced 1/4-inch thick
  • 1 medium yellow squashsliced 1/4-inch thick
  • 1 red bell pepperseeded and sliced into strips
  • olive oil cooking spray

INSTRUCTIONS

  • 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.
  • 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 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.
  • 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.

Source: skinnytaste.com/

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