Grilled Chicken Souvlaki Bowls

 Ingredients

• 3 boneless, skinless chicken breast, halved lengthwise
• 1 onion, thinly sliced
• 3 carrots, peeled and chopped on a diagonal
• 2 zucchini, thinly sliced
• 1 (8-ounce) package sliced mushrooms
• 1 yellow bell pepper, thinly sliced
• 1 orange bell pepper, thinly sliced
• 4 cloves garlic, minced
• 1/4 cup olive oil
• 1 large lemon, juiced
• 1 1/2 tsp sea salt
• 1 1/2 tsp freshly ground black pepper
• 1 tsp Italian seasoning

Instructions

• Preheat an outdoor grill or campfire to medium heat (325 degrees - 375 degrees).
• Mix together all the ingredients in a large bowl or ziplock bag. I actually used a large bowl for the veggies and a plate for the chicken and carefully seasoned everything equally.
• Lay 6 large sheets down on the counter and place a chicken breast halve on each foil and evenly top it with all of the vegetables.
• Tightly wrap each packet, crimping the edges before wrapping it a second time with another sheet of foil, making sure it's packed tightly.
• Grill packets or place them down in the embers for the campfire, rotating occasionally for even cooking. Cook until chicken is opaque and the vegetables are tender for about 20-25 minutes, about 10 minutes per side. Let rest an additional 10 minutes before opening the foil and serving.