Chicken and Peppers on the Grill

This meal was originally shish kebob, but it has evolved over the years to be much quicker to prepare, but with the same taste.  I used to grill shrimp skewers with this meal as well, but that was before Thomas developed his shell fish allergy.  Sometimes I still grill shrimp for the rest of the family.  Cooking the vegetables in a grill pan saves all the time of skewering them, so this can be a regular week night meal and not just a treat for company.  But it still tastes like a treat

1 ½  lb. chicken tenders
Lawry’s lemon pepper marinade
1 green pepper, cut into 1 inch chunks
1 red pepper, cut into 1 inch chunks
1 onion, cut into 1 inch chunks
1 large container fresh mushrooms (16 oz.)
2-4 tablespoons olive oil
3 cups of Minute rice
Butter and garlic salt

 Preheat the grill.  Start cooking the rice according to package directions.  Place chicken in a zip top bag with the marinade.  Add veggies in a different zip top bag and toss with olive oil and garlic salt.  Cook on a medium high grill in a perforated vegetable grill pan.  Start grilling the vegetables first, since they cook the longest.  Begin grilling the chicken next, 3-4 minutes per side, flipping once.  Check the chicken for doneness by removing one tenderloin and slicing it in half.  It should be opaque white all the way through.  Veggies are done when the peppers are softened but still brightly colored.  Serve by placing a scoop of rice on each plate, topped with butter and garlic salt.  Add veggies and chicken on top of the rice, and serve.

Optional Shrimp Skewers
1 lb. shrimp, shells removed, tail on
Old bay seasoning

Fill skewers with shrimp, and season generously on both sides with Old Bay seasoning. Grill quickly, turning after 1-2 minutes. Shrimp are done when they are opaque all the way through, about 3-5 minutes total.