Grilled Garlic and Herb Chicken and Veggies

This Garlic and Herb Grilled Chicken and Veggie formula marks off all the crates – brisk, simple, tasty and low-carb!

 

At the point when Delallo sent me their new Veggie Marinades to test, I realized they would be incredible on the grounds that I love all that Delallo makes (best jolted Pomodoro sauce out there!). I've been putting their marinades on everything, they are so acceptable! So I joined forces with them to make this formula utilizing their marinade and I cherished how simple this dish ended up. In the cooler months, you can obviously make this on a sheet dish, however it's actually summer and I plan on utilizing my flame broil as long as could be expected under the circumstances!

 

 

Ingredients

 

• 3 ounce package Delallo garlic and herb veggie marinade
• 1 1/2 lbs boneless, skinless thin sliced chicken cutlets
• 1 lb asparagus, 1 bunch, tough ends removed
• 1 medium 8 ounce zucchini, sliced 1/4-inch thick
• 1 red bell pepper, seeded and sliced into strips
• kosher salt
• olive oil cooking spray
• 1 medium yellow squash, sliced 1/4-inch thick

 

 

Instructions

 

1. 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.
2. Marinate the veggies with the remaining marinade.
3. Heat a grill over medium-high, be sure grates are clean and well oiled to prevent sticking.
4. 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.
5. 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:https://www.skinnytaste.com