Description

This Garlic and Herb Grilled Chicken and Veggie recipe checks off all the boxes – quick, easy, delicious and low-carb!

Yield: 6servings | Serving Size: 3oz chicken, 1 cup veggies

Ingredients

1 1/2lbsboneless, skinless thin sliced chicken cutlets

3ouncepackage Delallo garlic and herb veggie marinade

kosher salt

1lbasparagus, 1 bunch, tough ends removed

1medium 8 ounce zucchini, sliced 1/4-inch thick

1medium yellow squash, sliced 1/4-inch thick

1red 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.

Last Step:

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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