1-First: season the chicken breasts with taco seasoning and set your grill to 350°F. Grill them for 10-12 minutes until they hit an internal temperature of 165°F, then let them rest for 5 minutes before cutting into pieces. While that’s happening, heat olive oil in a skillet over medium heat and cook the red bell pepper for 2-3 minutes.

2-Next: add the zucchini and yellow squash to the skillet along with chili powder, cumin, and salt. Cook until the veggies soften but stay firm, which takes just a few more minutes.

3-Now, assemble the bowls by layering shredded romaine lettuce at the bottom, followed by the cooked veggies, grilled chicken, dressing or salsa, and sliced avocado.

4-Serve the bowls warm for the best taste, and remember that the whole process takes about 10 minutes of prep plus 15 minutes of cooking. This yields 4 servings, making it great for family meals or meal prep.