Shake the garlic and herb marinade well. Season the chicken cutlets with 1/2 teaspoon of salt, then coat them with 2 tablespoons of marinade. Allow them to marinate for at least one hour, or overnight for maximum flavor.

While the chicken is marinating, take the remaining marinade and toss it with your sliced vegetables, making sure they are well-coated.

Heat your grill to medium-high. Ensure the grates are clean and generously oiled to prevent sticking.

Place the marinated vegetables in a grilling tray or grill them in batches. Sprinkle with 3/4 teaspoon of salt and pepper. Grill until the edges are nicely browned, about 8 minutes.

Grill the marinated chicken cutlets for about 4 to 5 minutes on each side until fully cooked, reaching an internal temperature of 165°F.