Ingredients
1½lbschicken cutlets,boneless skinless, thin sliced
3ozDelallo garlic and herb veggie marinade,(1 package)
kosher salt
1lbasparagus,bunch, tough ends removed
8ozzucchini,(1 medium) sliced ¼-inch thick
1medium yellow squash,sliced ¼-inch thick
1red bell pepper,seeded and sliced into strips
olive oil cooking spray
Preparation
Shake marinade well. Season chicken with salt and 2 tablespoons of the veggie herb marinade for 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 more 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.
