Description
This Grilled Garlic and Herb Chicken and Veggies recipe features tender, marinated chicken cutlets paired with a colorful medley of marinated asparagus, zucchini, yellow squash, and red bell pepper. Grilled to perfection, this dish offers a flavorful, healthy meal ready in just 20 minutes, making it perfect for weeknight dinners or weekend gatherings.
Ingredients
Chicken
- 1 1/2 lbs boneless skinless thin sliced chicken cutlets
- 2 tablespoons Delallo garlic and herb veggie marinade
- 1/2 teaspoon kosher salt
Vegetables
- 1 lb asparagus (1 bunch, tough ends removed)
- 1 medium zucchini (8 ounces, sliced 1/4-inch thick)
- 1 medium yellow squash (sliced 1/4-inch thick)
- 1 red bell pepper (seeded and sliced into strips)
- Remaining amount of Delallo garlic and herb veggie marinade from the 3 ounce package
- 3/4 teaspoon kosher salt
- Black pepper, to taste
- Olive oil cooking spray
Instructions
- Prepare the marinade and chicken: Shake the 3-ounce package of Delallo garlic and herb veggie marinade well. Season the chicken cutlets with 1/2 teaspoon kosher salt, then coat them evenly with 2 tablespoons of the marinade. Let the chicken marinate for at least 1 hour, or up to overnight for deeper flavor.
- Marinate the vegetables: Toss the asparagus, zucchini, yellow squash, and red bell pepper slices with the remaining marinade. Make sure the veggies are well coated to absorb the flavors while resting.
- Preheat and prepare the grill: Heat a grill to medium-high temperature. Clean the grill grates thoroughly and oil them well to prevent sticking during cooking.
- Grill the vegetables: Place the marinated veggies on one large grill tray or divide them between two smaller trays. Season with 3/4 teaspoon kosher salt and black pepper to taste. Cook on the grill, turning constantly to ensure even cooking and to achieve browned edges, for about 8 minutes. Remove from the grill and set aside on a serving platter.
- Grill the chicken: Place the marinated chicken cutlets on the grill. Cook for approximately 4 to 5 minutes per side, or until grill marks appear and the chicken is cooked through (internal temperature of 165°F/74°C). Transfer the cooked chicken to the platter with the grilled veggies.
- Serve: Serve the grilled garlic and herb chicken alongside the grilled vegetables while warm for a delicious and healthy meal.
Notes
- Marinate the chicken and vegetables ahead of time to maximize flavor; overnight marination is ideal.
- If a grill tray is not available, grill vegetables directly on the grates using a grill basket to prevent falling through.
- Adjust seasoning with additional salt and pepper according to taste before serving.
- Check chicken doneness with a meat thermometer to ensure safe consumption.
- Olive oil cooking spray helps prevent sticking but can be substituted with brushing light olive oil on grill grates.
