Grilled Garlic and Herb Chicken and Vegetables
Dinners + Mains

Grilled Garlic and Herb Chicken and Vegetables

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

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Grilled Garlic and Herb Chicken and Vegetables
Nutrition Info Print Recipe
  • Prep: 15 m
  • Cook: 20 m
  • Total: 35 m
  • Servings:


  • 1 1/2 lb chicken cutlets boneless, skinless thinly sliced
  • 3 oz garlic and herb marinade (Delallo)
  • salt
  • 1 lb asparagus 1 bunch, tough ends removed
  • 1 medium 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


  1. 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.
  2. Marinate the veggies with the remaining marinade.
  3. Heat a grill over medium-high, be sure grates are clean and well oiled to prevent sticking.
  4. 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.
  5. 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.
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