Fat: 16g

Carbohydrates: 8g 

Protein: 28.5g

Course: Lunch
Calories: 290 kcal
  • 1 1/2 lbs boneless, 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
  1. 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. 2. Marinate the veggies with the remaining marinade.
  3. 3. Heat a grill over medium-high, be sure grates are clean and well-oiled to prevent sticking.
  4. 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. 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.