Grilled Garlic and Herb Chicken and Veggies
Grilled Garlic and Herb Chicken and Veggies. I’m making efforts to make this group serve its purpose (to share recipes). Kindly appreciate my efforts by saying something. This helps more eyes to see my posts. Thank you.This Garlic and Herb Grilled Chicken and Veggie recipe checks off all the boxes – quick, easy, delicious and low-carb!
TOTAL TIME:20minutes mins
YIELD: 6 servings
COURSE: Dinner
CUISINE: American
INGREDIENTS
1 1/2 lbs boneless (skinless thin sliced chicken cutlets)
3 ounce package Delallo garlic and herb veggie marinade
kosher salt
1 lb asparagus (1 bunch, 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
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.
NUTRITION
Serving: 3oz chicken, 1 cup veggies, Calories: 290kcal, Carbohydrates: 8g, Protein: 28.5g, Fat: 16g, Saturated Fat: 2g, Cholesterol: 83mg, Sodium: 145mg, Fiber: 3g, Sugar: 3.5g
– WW Points: 6
