Nothing says summer like the smoky aroma of grilled chicken infused with the bold flavors of garlic and fresh herbs. Paired with beautifully charred asparagus, zucchini, yellow squash, and bell peppers, this dish is a vibrant, nutritious meal that’s as visually appealing as it is delicious. The crisp-tender vegetables add texture and a burst of natural sweetness that perfectly complements the juicy, well-seasoned chicken.
This dish is a great way to keep things simple yet flavorful on busy weeknights or for weekend cookouts. Whether served as is or paired with a fresh salad or grain side, it’s a healthy and satisfying option that highlights the best of seasonal produce. Plus, the marinade does all the hard work—just grill, serve, and enjoy!
Full Recipe:
Ingredients:
- 1 1/2 lbs boneless, skinless thin-sliced chicken cutlets
- 3 oz garlic and herb veggie marinade
- 1/2 tsp kosher salt
- 1 lb asparagus, tough ends removed
- 1 medium 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
- 3/4 tsp kosher salt (for veggies)
- Black pepper to taste
Directions:
- Shake the marinade well before use.
- Season the chicken with 1/2 teaspoon salt and 2 tablespoons of the garlic and herb marinade. Let it marinate for at least 1 hour, or overnight for deeper flavor.
- Toss the veggies with the remaining marinade and let them sit for at least 1 hour.
- Preheat the grill to medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.
- Place the vegetables on a large grill tray or cook in batches, seasoning them with 3/4 teaspoon salt and black pepper. Grill, turning occasionally, until they have slight charring and are tender, about 8 minutes. Transfer to a platter.
- Grill the chicken for 4 to 5 minutes per side, or until grill marks form and the chicken is cooked through.
- Transfer the grilled chicken to the platter with the veggies and serve hot.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 290 kcal | Servings: 6 servings
Grilled Garlic and Herb Chicken with Summer Veggies
Why You’ll Love This Recipe
This Grilled Garlic and Herb Chicken with Summer Veggies is a simple, healthy, and flavor-packed dish that’s perfect for busy weeknights or outdoor cookouts. The marinade infuses the chicken with rich garlic and herb flavors while keeping it juicy and tender. Meanwhile, the grilled vegetables bring a smoky sweetness that pairs beautifully with the protein.
This dish is low-carb, high-protein, and naturally gluten-free, making it a great option for those following a clean-eating lifestyle. Plus, it’s easy to prepare with minimal ingredients, and you can marinate everything in advance to save time!
What Makes This Recipe Special?
✅ Quick & Easy: Just marinate, grill, and serve in under 35 minutes!
✅ Healthy & Nutritious: High in protein, fiber-rich veggies, and low in carbs.
✅ Versatile: Swap in your favorite vegetables or use different proteins like shrimp or tofu.
✅ Perfect for Meal Prep: Store leftovers for easy lunches throughout the week.
✅ Great for Grilling Season: Enjoy the delicious charred flavor of summer!
Recipe Details
Ingredients
- Protein: Chicken cutlets marinated in a flavorful garlic and herb blend.
- Veggies: Asparagus, zucchini, yellow squash, and bell peppers – a colorful mix of grilled goodness!
- Seasoning: Kosher salt, black pepper, and a pre-made garlic & herb marinade for effortless flavor.
- Cooking Spray: To prevent sticking and ensure even grilling.
Step-by-Step Cooking Instructions
1️⃣ Marinate the Chicken:
- Shake the marinade well before use.
- Coat the chicken with 2 tablespoons of the garlic and herb marinade and 1/2 teaspoon salt.
- Let it marinate in the fridge for at least 1 hour, or overnight for deeper flavor.
2️⃣ Marinate the Vegetables:
- Toss the zucchini, squash, asparagus, and bell peppers in the remaining marinade.
- Let them sit for 1 hour to soak up the flavors.
3️⃣ Preheat the Grill:
- Set the grill to medium-high heat and make sure the grates are clean and lightly oiled to prevent sticking.
4️⃣ Grill the Veggies:
- Arrange the vegetables on a large grill tray or cook in batches.
- Season with salt and pepper and grill for about 8 minutes, turning occasionally, until lightly charred.
- Transfer to a platter.
5️⃣ Grill the Chicken:
- Place the marinated chicken on the grill.
- Cook for 4-5 minutes per side, until grill marks appear and the chicken is fully cooked (internal temp 165°F / 75°C).
- Transfer to the platter with the veggies.
6️⃣ Serve & Enjoy:
- Plate the grilled chicken with the colorful veggies and serve hot.
- Optional: Garnish with fresh herbs like parsley or basil for extra freshness.
Nutritional Information (Per Serving)
🔹 Calories: 290 kcal
🔹 Protein: 28.5g
🔹 Carbs: 8g
🔹 Fats: 16g
🔹 Fiber: 3g
Best Ways to Serve This Dish
✔️ On Its Own: Enjoy as a complete low-carb meal with fresh lemon wedges.
✔️ With Grains: Pair with quinoa, brown rice, or couscous for extra heartiness.
✔️ In a Wrap: Slice the chicken and veggies and stuff them into a whole-wheat wrap with hummus or tzatziki.
✔️ With a Salad: Serve over mixed greens with a light vinaigrette.
✔️ Meal Prep Bowls: Store in airtight containers for easy grab-and-go lunches.
Tips for Perfect Grilled Chicken & Veggies
🔥 Use Thin Chicken Cutlets: They cook faster and absorb the marinade better.
🔥 Marinate Overnight: If you have time, let the chicken and veggies marinate overnight for the best flavor.
🔥 Oil the Grill Grates: This prevents sticking and gives you beautiful grill marks.
🔥 Don’t Overcrowd the Grill: Leave space between veggies and chicken for even cooking.
🔥 Check Chicken Doneness: Use a meat thermometer to ensure the chicken reaches 165°F (75°C).
Common Variations & Substitutions
🌿 Swap the Marinade: Use a homemade mix of olive oil, garlic, lemon juice, oregano, and parsley if you don’t have pre-made marinade.
🌶 Add Spice: Toss in some red pepper flakes or cayenne for heat.
🧀 Add Cheese: Top with a sprinkle of feta or parmesan for extra flavor.
🥩 Change the Protein: Try shrimp, salmon, tofu, or even steak instead of chicken.
🌽 Different Veggies: Use mushrooms, cherry tomatoes, eggplant, or corn on the cob for variety.
Storing & Reheating Instructions
Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze the grilled chicken for up to 3 months (veggies are best eaten fresh).
Reheat: Warm in a skillet over medium heat or microwave in 30-second bursts until heated through.
Recipe Overview
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Servings: 6
- Calories per Serving: 290 kcal
- Protein: 28.5g | Carbs: 8g | Fats: 16g | Fiber: 3g
Ingredients
For the Chicken:
- 1 1/2 lbs boneless, skinless thin-sliced chicken cutlets
- 3 oz garlic and herb veggie marinade
- 1/2 tsp kosher salt
For the Vegetables:
- 1 lb asparagus, tough ends removed
- 1 medium zucchini, sliced 1/4-inch thick
- 1 medium yellow squash, sliced 1/4-inch thick
- 1 red bell pepper, seeded and sliced into strips
- 3/4 tsp kosher salt
- Black pepper, to taste
- Olive oil cooking spray
Step-by-Step Instructions
Step 1: Marinate the Chicken & Veggies
- Shake the marinade well before using.
- In a bowl, coat the chicken with 2 tablespoons of the garlic and herb marinade and 1/2 teaspoon salt.
- Toss the vegetables with the remaining marinade, 3/4 teaspoon salt, and a sprinkle of black pepper.
- Let everything marinate for at least 1 hour (overnight for the best flavor).
Step 2: Preheat the Grill
- Heat your grill to medium-high and oil the grates lightly to prevent sticking.
Step 3: Grill the Vegetables
- Place the vegetables on a large grill tray (or grill in batches).
- Cook, turning occasionally, for about 8 minutes, until tender and slightly charred.
- Transfer to a serving platter.
Step 4: Grill the Chicken
- Place the marinated chicken on the grill.
- Cook for 4-5 minutes per side until grill marks appear and the internal temperature reaches 165°F (75°C).
- Transfer to the platter with the veggies.
Step 5: Serve & Enjoy!
- Plate the grilled chicken alongside the veggies and serve warm.
- Optionally, garnish with fresh parsley, basil, or lemon wedges for extra freshness.
Serving Suggestions
✔️ Serve with a side salad for a light, low-carb meal.
✔️ Pair with quinoa, brown rice, or couscous for extra heartiness.
✔️ Use as a meal prep option—store in airtight containers and enjoy throughout the week.
✔️ Slice the chicken and veggies and wrap them in a whole-wheat tortilla with hummus for a delicious wrap.
✔️ Add a sprinkle of feta or parmesan cheese for an extra flavor boost.
Storage & Reheating Instructions
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze grilled chicken for up to 3 months (veggies are best fresh).
- Reheat: Warm in a skillet over medium heat or microwave in 30-second intervals until heated through.
Recipe Variations & Substitutions
🌿 Homemade Marinade Option: Mix olive oil, minced garlic, lemon juice, oregano, and parsley if you don’t have a pre-made marinade.
🌶 Spicy Kick: Add red pepper flakes or cayenne pepper for some heat.
🧀 Cheese Topping: Sprinkle with feta, parmesan, or goat cheese before serving.
🥩 Different Proteins: Try shrimp, salmon, tofu, or steak instead of chicken.
🍆 Vegetable Variations: Use mushrooms, cherry tomatoes, eggplant, or corn on the cob.
Expert Tips for Perfect Grilled Chicken & Veggies
🔥 Use Thin Chicken Cutlets: They cook faster and absorb more marinade.
🔥 Marinate Overnight: For the deepest flavor, marinate the chicken and veggies overnight.
🔥 Oil the Grill Grates: Prevent sticking and ensure even grilling.
🔥 Space Out the Food: Avoid overcrowding the grill for better charring and even cooking.
🔥 Use a Meat Thermometer: Ensure the chicken reaches 165°F (75°C) for safe consumption.
FAQ (Frequently Asked Questions)
1. Can I make this without a grill?
Yes! You can cook the chicken and veggies on a grill pan over medium-high heat or roast them in the oven at 400°F (200°C) for 20-25 minutes.
2. What other veggies can I use?
Try mushrooms, cherry tomatoes, eggplant, Brussels sprouts, or corn on the cob.
3. Can I meal prep this dish?
Absolutely! Store in meal prep containers and enjoy throughout the week.
4. What’s a good dipping sauce for this dish?
Try tzatziki, chimichurri, honey mustard, or balsamic glaze for added flavor.
Conclusion
This Grilled Garlic and Herb Chicken with Summer Veggies is a healthy, delicious, and easy-to-make meal perfect for any occasion. Whether you’re enjoying it fresh off the grill or meal-prepping for the week, it’s packed with flavor and nutrition.
🔥 Try this recipe today and let me know how you liked it in the comments! 🍽️😊