Preparation Steps

• Shake the garlic and herb veggie marinade well. In a bowl, combine the chicken cutlets with 2 tablespoons of the marinade and 0.5 teaspoon of kosher salt. Marinate for at least 1 hour, or as long as overnight.
• In a separate bowl, combine the prepared asparagus, zucchini, yellow squash, and red bell pepper with the remaining 3 tablespoons of marinade, 0.75 teaspoon of kosher salt, and black pepper. Toss to coat.
• Preheat your grill to medium-high heat. Ensure the grates are clean and well-oiled to prevent sticking.
• Arrange the marinated vegetables on one large grill tray or two smaller trays. Grill the vegetables, turning them frequently, until they are tender-crisp and slightly charred, about 8 minutes. Remove from the grill and set aside on a platter.
• Lightly spray the grill grates with olive oil cooking spray. Add the marinated chicken cutlets to the grill. Cook for approximately 4 to 5 minutes per side, or until the chicken is cooked through and has nice grill marks. Transfer the cooked chicken to the platter with the vegetables.
• Serve the grilled garlic and herb chicken and vegetables immediately.