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