0 from 18 votes
Grilled Garlic and Herb Chicken and Veggies
This Garlic and Herb Grilled Chicken and Veggie recipe checks off all the boxes – quick, easy, delicious and low-carb!
Total Time
20 mins
Servings: 6 servings
Calories: 290 kcal
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.
Cup of Yum
Nutrition Information
Serving
3oz chicken, 1 cup veggies
Calories
290kcal
(15%)
Carbohydrates
8g
(3%)
Protein
28.5g
(57%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Cholesterol
83mg
(28%)
Sodium
145mg
(6%)
Fiber
3g
(12%)
Sugar
3.5g
(7%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 290
% Daily Value*
| Serving | 3oz chicken, 1 cup veggies | |
| Calories | 290kcal | 15% |
| Carbohydrates | 8g | 3% |
| Protein | 28.5g | 57% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 83mg | 28% |
| Sodium | 145mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 3.5g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.