grilled chicken and veggies
This easy and delicious grilled chicken and veggies recipe is perfect for a quick weeknight meal. Marinated chicken and a colorful mix of seasonal vegetables are grilled to perfection for a healthy, low-carb option that's full of flavor.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken cutlets
- 3 ounces garlic and herb veggie marinade
- 0.5 teaspoon kosher salt for chicken
- 1 lb asparagus tough ends removed
- 1 medium zucchini sliced 0.25-inch thick
- 1 medium yellow squash sliced 0.25-inch thick
- 1 medium red bell pepper seeded and sliced into strips
- 0.75 teaspoon kosher salt for vegetables
- 0.5 teaspoon black pepper for vegetables
Instructions
Preparation Steps
- Shake the marinade well. Season chicken cutlets with 0.5 teaspoon kosher salt and 2 tablespoons of the veggie herb marinade. Marinate the chicken for at least 1 hour, or up to overnight in the refrigerator for best flavor.
- In a separate bowl, toss the prepared vegetables (asparagus, sliced zucchini, sliced yellow squash, and red bell pepper strips) with the remaining garlic and herb marinade.
- Preheat a grill to medium-high heat. Ensure the grill grates are clean and well-oiled to prevent food from sticking.
- Place the marinated vegetables on a large grill tray or directly on the grates if they won't fall through. Season with 0.75 teaspoon kosher salt and 0.5 teaspoon black pepper. Cook, turning occasionally, until the vegetables are tender-crisp and have visible grill marks, about 8 minutes. Transfer the cooked vegetables to a serving platter.
- Place the marinated chicken cutlets on the hot grill. Cook for 4 to 5 minutes per side, or until pronounced grill marks appear and the chicken is cooked through with an internal temperature of 165°F (74°C).
- Transfer the grilled chicken to the platter with the vegetables. Serve immediately and enjoy this healthy and flavorful meal!
Notes
This recipe is highly adaptable! Feel free to swap in other quick-cooking vegetables like mushrooms, cherry tomatoes, or bell peppers of different colors. For extra convenience, you can prepare the marinade and chop the vegetables ahead of time.