Ingredients:

Grilled Chicken:

• 3 tablespoons olive oil
• 3 tablespoons Litehouse® freeze-dried poultry herb blend
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 pound chicken tenderloins

Grilled Vegetables:

• 2 medium red Idaho® potatoes, 1-inch cubed
• 1 tablespoon olive oil
• 1 tablespoon Litehouse® freeze-dried poultry herb blend
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 ears of corn on the cob, cut in halves or thirds

Peach Salsa:

• 2 medium peaches, cubed
• 2 teaspoons jalapeño, minced
• 1 teaspoon red onion, minced
• 2 teaspoons lime juice
• A pinch of salt

For Serving:

• 3 cups lettuce, chopped

Directions:

1. In a small bowl, combine the ingredients for the grilled chicken – olive oil, poultry herb blend, salt and black pepper – to create a marinade for chicken.
2. Add chicken tenderloins and marinate for at least one hour or up to four hours.
3. Heat grill to medium-high heat.
4. Toss red Idaho® potatoes in olive oil, poultry herb blend, salt and black pepper. Transfer them to a greased pan or sheet of aluminum foil that will eventually be placed on the grill. Spread out potatoes and avoid overlapping them.
5. Place pan/aluminum foil with potatoes on the grill over direct heat. Place corn on the cob directly on the grill and close the lid. Grill for 20-25 minutes turning corn occasionally to ensure corn is fully cooked. Potatoes should be fork tender.
6. Move potatoes and corn to the side (indirect heat) to finish cooking. If they are already cooked through at this point, transfer them to a plate and cover with aluminum foil to keep warm.
7. Place chicken directly on the heat. Avoid overlapping. Close grill lid and cook 7 minutes on one side, flip, and grill covered for another 7 minutes, or until done and internal temperature reaches 165°F. 
8. Prepare peach salsa by combining peaches, jalapeño, red onion, lime juice, and salt.
9. Equally divide grilled chicken, grilled potatoes, corn, peach salsa, and lettuce among three bowls.
10. Serve and enjoy!