Grilled Garlic and Herb Chicken and Veggies #healthy #lowcarb

This Garlic and Herb Flame broiled Chicken and Veggie recipe marks off all the cases – snappy, simple, scrumptious and low-carb!

This is so natural to make, essentially marinate the chicken and veggies in any event 1 hour (or medium-term for best outcomes!) at that point toss it on the flame broil and supper is prepared in under 20 minutes.

Also try our recipe 10-Minute Teriyaki Chicken

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

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. Marinate the veggies with the remaining marinade.
3. Heat a grill over medium-high, be sure grates are clean and well oiled to prevent sticking.
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. 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.

Read more our recipe : Moroccan Chicken Flatbreads

For more details : https://bit.ly/2FN2DRf