Stem, seed, remove ribs, and cut red bell pepper into 2" pieces.
Trim zucchini ends and cut into 1" slices on an angle.
Place red bell pepper and zucchini in a mixing bowl with seasoning blend and 1 Tbsp. olive oil. Massage oil and seasoning into vegetables. Set aside at least 5 minutes.
Halve lime. Quarter one half and juice remaining half.
Mince cilantro (no need to stem).
Prepare the Chicken
Pat chicken breasts dry and, on a separate cutting board, cut into 1" pieces. Season pieces with a pinch of salt and pepper. Drizzle with 1 tsp. olive oil.
Thread chicken pieces onto skewers evenly, leaving space between pieces. There will be about three pieces per skewer.
Grill the Vegetables
Lightly coat grill or grill pan with cooking spray.
Working in batches if necessary, place zucchini and red bell pepper on hot grill. Cook until lightly charred, 3-4 minutes per side.
Remove to a plate. Keep grill over medium heat.
Grill the Chicken
Lighty coat grill or grill pan again with cooking spray.
Working in batches if necessary, place chicken skewers on hot grill. Cook until chicken reaches a minimum internal temperature of 165 degrees, 4-5 minutes per side.
Remove from grill. Spoon or brush jerk sauce on cooked chicken.
Finish the Dish
In another mixing bowl, combine 1 tsp. lime juice and sour cream.
Plate dish as pictured on front of card, garnishing vegetables with cilantro and lime wedges. Bon appétit!