Try this delicious grilled garlic and herb chicken with veggies for a quick, healthy meal perfect for summer grilling! Marinated in a savory garlic and herb sauce, this chicken and vegetable recipe delivers juicy, flavorful chicken paired with perfectly charred veggies like asparagus, zucchini, and bell peppers. It’s a simple, nutritious dish ideal for family dinners, meal prep, or outdoor gatherings. Serve with rice, salad, or quinoa for a complete meal. This easy grilled recipe is a great way to enjoy fresh vegetables and protein in one delicious dish!
Ingredients
- 1½ lbs boneless, skinless chicken cutlets, thinly sliced
- 3-ounce package of garlic and herb veggie marinade
- ½ teaspoon kosher salt (for chicken)
- 1 lb asparagus, tough ends removed
- 1 medium zucchini (8 ounces), sliced into ¼-inch thick rounds
- 1 medium yellow squash, sliced into ¼-inch thick rounds
- 1 red bell pepper, seeded and cut into strips
- Olive oil cooking spray
- ¾ teaspoon kosher salt (for veggies)
- Black pepper, to taste
Instructions
- Marinate the Chicken:
Shake the marinade well. Season the chicken cutlets with ½ teaspoon salt and 2 tablespoons of the garlic and herb marinade. Let marinate for at least 1 hour or, for more flavor, refrigerate overnight. - Marinate the Veggies:
In a separate bowl, toss the asparagus, zucchini, yellow squash, and bell pepper with the remaining marinade until evenly coated. - Preheat and Prepare the Grill:
Heat your grill to medium-high. Make sure the grates are clean and well-oiled to prevent sticking. - Grill the Vegetables:
Place the veggies on a large grill tray or split between two smaller trays. Season with ¾ teaspoon salt and black pepper. Grill for about 8 minutes, turning frequently until the veggies are slightly charred and tender. Transfer to a serving platter. - Grill the Chicken:
Place the marinated chicken directly on the grill grates. Grill for 4-5 minutes per side, until grill marks appear and the chicken is fully cooked. Transfer to the platter with the grilled veggies. - Serve and Enjoy:
Serve the grilled garlic and herb chicken with the vegetables and enjoy this fresh, flavorful dish hot off the grill!
Why You’ll Love This Recipe
This grilled garlic and herb chicken with veggies is a fresh, healthy meal that’s packed with flavor. Marinated in a delicious garlic and herb sauce, the chicken and vegetables turn out juicy, tender, and perfectly seasoned. It’s ideal for summer grilling and makes for a nutritious, balanced meal that’s easy to prepare.
Tips
- Marinate Longer for More Flavor: For the best flavor, marinate the chicken and veggies overnight if possible.
- Use Grill Trays for Veggies: Grill trays prevent small veggies from falling through and make turning easier.
- Preheat Your Grill: A preheated grill with clean, oiled grates helps prevent sticking and creates those classic grill marks.
Variations and Substitutions
- Different Vegetables: Try adding mushrooms, cherry tomatoes, or onions to the veggie mix.
- Alternative Proteins: Use shrimp, steak, or tofu in place of chicken for a twist.
- Homemade Marinade: Substitute the packaged marinade with a homemade blend of olive oil, minced garlic, Italian herbs, and a squeeze of lemon juice.
FAQs
Can I cook this without a grill?
Yes! You can use a grill pan on the stovetop or roast the chicken and veggies in the oven at 425°F until fully cooked.
What’s the best way to prevent the veggies from sticking?
Make sure the grill is well-oiled and use a grill tray for smaller vegetables.
Can I make this recipe in advance?
Yes, the marinated chicken can be prepped and stored up to 24 hours in advance. The grilled veggies can also be reheated, although they’re best fresh.
Serving and Suggestions
Serve this grilled chicken and vegetable platter with a side of rice, quinoa, or a fresh salad for a complete meal. It pairs well with tzatziki sauce, garlic aioli, or a squeeze of lemon for extra flavor.
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