290 Cals 28.5 Protein 8 Carbs 16 Fats
TOTAL TIME:
20 mins
YIELD:6 SERVINGS
COURSE:Dinner
CUISINE:American
This Garlic and Herb Grilled Chicken and Veggie recipe checks off all the boxes – quick, easy, delicious and low-carb!
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.
Serving: 3oz chicken, 1 cup veggies, Calories: 290kcal, Carbohydrates: 8g, Protein: 28.5g, Fat: 16g, Saturated Fat: 2g, Cholesterol: 83mg, Sodium: 145mg, Fiber: 3g, Sugar: 3.5gBlue Smart Points:6Green Smart Points:9Purple Smart Points:6Points +:7
Health & Nutrition
