1 each red and yellow bell pepper, chopped into large pieces

1 red onion, chopped into large pieces

2 zucchinis, sliced

3 tablespoons avocado oil

2 tablespoons dry Italian seasoning

1 pound boneless chicken breasts, cut into bite-size pieces

Pinch of sea salt and black pepper

1/2 teaspoon garlic powder

1. Toss veggies in a bowl with 2 tablespoons of avocado oil and 1 tablespoon of Italian seasoning.

2. Place chopped chicken breasts in separate bowl and add remaining tablespoon of avocado oil. Season with salt, pepper, garlic powder and remaining tablespoon of Italian seasoning. Mix well, making sure all chicken pieces are coated.

3. Place chopped veggies and seasoned chicken in refrigerator to marinate.

4. Soak wooden skewers in water for 20 to 30 minutes while chicken and veggies marinate in refrigerator.

5. Heat grill to high heat.

6. Thread peppers, onion, zucchini and chicken onto skewers, alternating between veggies and chicken.

7. Turn heat down to medium and coat grill with nonstick cooking spray if needed. Add kebabs to grill.

8. Grill for 2 to 3 minutes, turn and repeat until chicken reaches minimal internal temperature of 165 F on an instant-read thermometer.

9. Enjoy!