Chicken cutlets and a full tray of vegetables share one garlic-and-herb marinade in this grilled meal. The recipe makes six servings and has a stated total time of 20 minutes, plus at least 1 hour of marinating.
Ingredients
- 1 1/2 lb boneless, skinless, thin-sliced chicken cutlets
- 1 (3 oz) package DeLallo garlic and herb veggie marinade
- Kosher salt
- 1 lb asparagus, about 1 bunch, tough ends removed
- 1 medium zucchini (8 oz), 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
- Black pepper
Marinate
- Shake the marinade well. Season the chicken with 1/2 teaspoon kosher salt and 2 tablespoons of the marinade.
- Refrigerate the chicken in the marinade for at least 1 hour or as long as overnight.
- Toss the asparagus, zucchini, yellow squash, and bell pepper with the remaining marinade.
Grill
- Heat a clean, well-oiled grill over medium-high heat.
- Arrange the vegetables on one large grill tray or two smaller trays. Season with 3/4 teaspoon salt and black pepper. Cook for about 8 minutes, turning constantly, until the edges are browned. Move them to a platter.
- Grill the chicken for about 4–5 minutes per side. Treat the time as an estimate and use a food thermometer to confirm 165°F (74°C). Transfer to the platter and serve with the vegetables.
