Southwest Grilled Chicken And Veggie Bowls

1 tablespoon southwest seasoning blend

2 tablespoons avocado oil

2 ears corn (shucked)

2 (8 oz) chicken breasts (sliced in half to make cutlets)

2 red or yellow bell peppers (stemmed, seeded and quartered)

2 large zucchini (stemmed and quartered)

1 medium red onion (peeled and cut into 1-inch slices)

2 avocados (halved and pitted)

1 lime (cut in half)

IN A SMALL BOWL, combine all seasonings and set aside
BRUSH THE CHICKEN AND VEGGIES with avocado oil and then season generously with the seasoning blend
OPTIONALLY, BAG THE CHICKEN AND VEGGIES in separate bags and refrigerate to marinate further
HEAT THE GRILL ON HIGH until smoking hot, then reduce heat to medium and spray with additional cooking fat.
PLACE ALL ITEMS, FLESH SIDE DOWN on the hot grill in the following order: chicken, peppers, corn, onions, then zucchini
TURN THE VEGGIES AND CHICKEN PERIODICALLY until seared on all sides and cooked to crisp-tender. The chicken should read 160˚F on an instant read thermometer.
THE LAST 3 MINUTES add the avocados and limes and quickly char them.
ONCE ALL OF THE ITEMS ARE REMOVED from the grill, allow them to cool 5-10 until they are cool enough to handle.
CUT ALL OF THE CHICKEN AND VEGGIES into bite-sized pieces and evenly distribute over 4 bowls. Squeeze the limes over all 4 bowls and serve warm.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🥣Bowl

CuisineSouthwestern

Occasions📆Everyday🏕️Outdoor Cooking

Season☀️Summer

DifficultyEasy ⏰ 30m