Ingredients:
Meat:
- 1 1/2 lbs boneless, skinless thin chicken cutlets
Fruits and Vegetables:
- 1 bunch (1 lb) asparagus, trimmed
- 1 medium (8-ounce) zucchini, sliced into rounds
- 1 medium yellow squash, sliced into rounds
Condiments:
- 1 (3-ounce) package Delallo garlic and herb veggie marinade
Instructions:
Marinate the Chicken and Vegetables:
- Place the chicken cutlets in a resealable plastic bag or a shallow dish.
- Place the asparagus, zucchini, and yellow squash in another resealable plastic bag or dish.
- Pour half of the garlic and herb marinade over the chicken and the other half over the vegetables. Ensure everything is well coated.
- Seal the bags or cover the dishes and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Preheat the Grill:
- Preheat your grill to medium-high heat (about 375-400°F).
Grill the Chicken:
- Remove the chicken from the marinade, shaking off any excess. Discard the marinade used for the chicken.
- Grill the chicken cutlets for 3-4 minutes per side, or until they reach an internal temperature of 165°F and have nice grill marks.
Grill the Vegetables:
- Remove the vegetables from the marinade, shaking off any excess. Discard the marinade used for the vegetables.
- Place the asparagus, zucchini, and yellow squash directly on the grill grates or use a grill basket.
- Grill the vegetables for about 3-5 minutes per side, or until tender and slightly charred.
Serve:
- Arrange the grilled chicken and vegetables on a serving platter.
- Optionally, garnish with fresh herbs like parsley or basil for added flavor and presentation.
- Enjoy this healthy and flavorful Grilled Garlic and Herb Chicken and Veggies dish, perfect for a family dinner or a summer barbecue!