Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, toss chicken, 1 tablespoon oil and seasoning; brush peppers and onion with remaining 1/2 tablespoon oil. Place chicken and vegetables on hot grill rack. Cover and cook 12 minutes or until internal temperature of chicken reaches 165° and vegetables are tender-crisp, turning chicken once and vegetables occasionally. Transfer chicken and vegetables to cutting board and cool slightly; remove core and seeds from peppers. Slice chicken and vegetables.
Serve chicken in tortillas topped with vegetables garnished with seasoning, cilantro, lime and/or sour cream along with avocado, if desired.
Chef Tip: To grill avocado, peel, halve and remove pit; spray with cooking spray. Place avocado, cut side down, on hot grill rack over medium-high heat and cook 5 minutes or until grill marks appear, turning once.
Ingredients
Directions
Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, toss chicken, 1 tablespoon oil and seasoning; brush peppers and onion with remaining 1/2 tablespoon oil. Place chicken and vegetables on hot grill rack. Cover and cook 12 minutes or until internal temperature of chicken reaches 165° and vegetables are tender-crisp, turning chicken once and vegetables occasionally. Transfer chicken and vegetables to cutting board and cool slightly; remove core and seeds from peppers. Slice chicken and vegetables.
Serve chicken in tortillas topped with vegetables garnished with seasoning, cilantro, lime and/or sour cream along with avocado, if desired.