Yields4 ServingsPrep Time15 minsCook Time12 minsTotal Time27 mins
4boneless, skinless chicken breasts
1 ½tbspolive oil, divided
2 ½tspeverything but the Bowl & Basket seasoning plus additional for serving (optional)
2large green, red and/or orange bell peppers
1large red onion, halved through root end
8flour tortillas
Grilled avocado, fresh cilantro, fresh lime juice and/or sour cream for serving (optional)
1
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.
2
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
4boneless, skinless chicken breasts
1 ½tbspolive oil, divided
2 ½tspeverything but the Bowl & Basket seasoning plus additional for serving (optional)
2large green, red and/or orange bell peppers
1large red onion, halved through root end
8flour tortillas
Grilled avocado, fresh cilantro, fresh lime juice and/or sour cream for serving (optional)
Directions
1
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.
2
Serve chicken in tortillas topped with vegetables garnished with seasoning, cilantro, lime and/or sour cream along with avocado, if desired.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
