Grilled Garlic and Herb Chicken and Veggies

Serves: 6

Carbs Per Serve: 8 grams


  • 500g boneless, skinless thin sliced chicken cutlets
  • 90 grams marinade ( choose lowest one in supermarket)
  • kosher salt
  • 1 lb asparagus (1 bunch), tough ends removed
  • 1 medium zucchini, sliced 1/4-inch thick
  • 1 red bell pepper, seeded and sliced into strips
  • olive oil cooking spray



  • Marinade chicken and add 1/2 teaspoon salt and 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 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.

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