Heat grill to medium-high and lightly brush with oil.

Mix together dry rub in a small bowl: chili powder, lime zest, cumin and salt. Sprinkle over both sides of chicken, rubbing in to coat the entire chicken breast.

Place chicken on grill for 10 minutes, flip once and cook an additional 10 minutes, or until chicken breast reaches 160° on the grill. Remove chicken, tent with foil and let rest for 5 minutes to reach final internal temperature of 165°. Slice chicken on the bias.

Add pineapple spears and bell pepper to the grill. Slice limes in half and place on grill. Cook pineapple 10 minutes total, turning once— making sure each side gets grill marks and develops a char. Cook bell pepper and lime 3 to 4 minutes. Turn bell pepper so that each side gets grilled.

Remove bell pepper and slice into large chunks, discarding the seeds. Remove pineapple and slice into large chunks. Remove limes and set aside.

To build bowls, add each ingredient to separate sections, dividing between two bowls: spinach, grilled pineapple, grilled pepper and sliced chicken. Place grilled lime in the middle and sprinkle red onion over the bowl. When ready to eat, squeeze grilled lime over the entire bowl and toss. Enjoy!

Serving size:

1/2 cup chicken breast, 1 cup spinach, 1 cup pineapple, 1/2 bell pepper and 2 tablespoons red onion