1 1/2poundsSimple Truth Chicken Breastscut into 1/2-inch strips
2red bell peppers,or yellow, or orange bell peppers, seeded and cut into 1/2-inch strips
1red onionseeded and cut into 1/2-inch slices
1zucchinicut into 1/4-inch rounds
3tablespoonsfreshly squeezed lime juice
1 1/2teaspoonskosher salt
For serving: flour or whole wheat tortillassour cream (or plain Greek yogurt), shredded cheese, diced avocado, sliced green onion, fresh cilantro, lime wedges
Preheat the grill to medium/medium high (about 450 degrees F). Place the chicken, bell peppers, onion, and zucchini in a large bowl. Top with the lime juice, chili powder, cumin, garlic powder, salt, onion powder, and cayenne. Toss to coat.
Lay 6 large pieces of heavy-duty foil on the counter (if not using heavy duty, use two pieces of regular foil stacked on top of each other for each packet). Generously coat the foil with nonstick spray. Divide the chicken and vegetables among the 6 pieces of foil, then wrap them to form packets: bring up 2 sides of the foil so the edges meet. Seal the edges, making a tight 1/2-inch fold, then fold again, allowing space for heat to circulate. Fold in the ends to seal.
Grill for 8 to 12 minutes, until the chicken is no longer pink in the center and the vegetables are crisp-tender. Carefully open the foil and allow steam to escape. Serve warm with tortillas and desired toppings.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Rewarm gently in the microwave.
Chicken and vegetables can be seasoned and stored in the refrigerator up to 1 day in advance. I haven't tried also assembling the foil packets in advance, but I think you could assemble and refrigerate them for a few hours, then place them on the grill when you are ready to cook.