This Garlic and Herb Grilled Chicken and Veggies recipe checks all the boxes: quick, simple, flavorful and low-carb. It’s perfect for warm evenings when you want a satisfying dinner without a lot of fuss. The bright herb-and-garlic marinade infuses both the chicken and the vegetables with plenty of flavor, and the whole meal comes together on the grill in under 20 minutes once everything is marinated.
I tested this using a garlic and herb veggie marinade from Delallo Foods, a pantry brand I enjoy using. The marinade makes this dish especially easy—shake the jar, divide it between the chicken and vegetables, and let them sit. If you have time, marinating overnight will deepen the flavor, but one hour works well too. In cooler months you can roast everything on a sheet pan, but grilling keeps the vegetables crisp-tender and gives the chicken excellent char and smoky flavor.
Grilled Garlic and Herb Chicken and Veggies
Summary: A fast, low-carb dinner of grilled chicken cutlets and mixed summer vegetables marinated in garlic and herb dressing. Ready in under 20 minutes on the grill after marinating.
Total Time: 20 mins (plus marinating time)
Yield: 6 servings
Serving Size: 3 oz chicken, 1 cup veggies
Ingredients
- 1 1/2 lbs boneless, skinless thin-sliced chicken cutlets
- 3 ounce package garlic and herb veggie marinade (store-bought)
- Kosher salt
- 1 lb asparagus, tough ends removed (about 1 bunch)
- 1 medium (8 oz) 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 or a light brush of oil for the grill
Instructions
- Shake the marinade well. In a shallow dish or resealable bag, season the chicken with 1/2 teaspoon kosher salt. Add 2 tablespoons of the garlic-and-herb marinade to the chicken, making sure the cutlets are evenly coated. Refrigerate to marinate for at least 1 hour; overnight is best for maximum flavor.
- Place the remaining marinade in a bowl and toss the asparagus, zucchini, yellow squash and red pepper in it so the vegetables are well coated. Season the vegetables lightly with 3/4 teaspoon kosher salt and a few grinds of black pepper.
- Preheat the grill to medium-high. Clean the grates and oil them well to prevent sticking.
- Arrange the vegetables on a single large grill tray or two smaller trays, or cook in batches if needed. Grill the vegetables, turning frequently, until they are nicely browned at the edges and tender-crisp, about 8 minutes total depending on thickness. Remove to a platter and keep warm.
- Grill the chicken cutlets 4 to 5 minutes per side, until clear grill marks form and the chicken is cooked through (internal temperature should reach 165°F / 74°C). Transfer the cooked chicken to the platter with the vegetables and let rest a minute before serving.
Tips for Success
- If you don’t have thin-cut cutlets, pound thicker chicken breasts to an even thickness for quick, even cooking.
- For easier cleanup and to prevent sticking, oil the grill grate or brush the vegetables and chicken lightly with oil before placing them on the grill.
- If you prefer oven cooking, spread the vegetables on a sheet pan and roast at 425°F for about 12–15 minutes, then broil the chicken until cooked through.
- Marinating overnight intensifies the flavor, but if you’re short on time, even one hour will add a lot of garlic-and-herb flavor.
Nutrition (per serving)
Calories: 290 kcal • Protein: 28.5 g • Carbohydrates: 8 g • Fat: 16 g • Fiber: 3 g • Sugar: 3.5 g • Cholesterol: 83 mg • Sodium: 145 mg
Last Step
Please leave a rating and comment if you try this recipe—feedback helps improve recipes and assists others in deciding whether to make it. Your notes on timing, swaps or seasoning adjustments are especially helpful.
This recipe was created in partnership with Delallo Foods, a brand I use often in my kitchen.