Grilled Garlic and Herb Chicken and Veggies

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.