Spicy Grilled Chicken with Baja Black Beans and Rice

• Gluten free

• Meat

  • 4 Chicken breast, skinless boneless

• Produce

  • 1 Avocado
  • 1 cup Black beans, canned
  • 1 tbsp Cilantro, fresh
  • 2 cups Corn, frozen whole kernel
  • 1/2 tsp Garlic powder
  • 1 4 ounce can Green chile peppers
  • 1/4 tsp Onion powder
  • 1 14 1/2 ounce can Tomatoes, fire-roasted
  • 1 cup Zucchini

• Canned Goods

  • 2 1/2 cups Chicken broth

• Pasta & Grains

  • 1 1/4 cups Rice, long grain

• Baking & Spices

  • 1 tsp Chili powder
  • 1/4 tsp Paprika or regular paprika, smoked

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Dairy

  • 1 Cotija cheese

Found on bhg.com

Description

Directions

• In a small bowl combine chili powder, cumin, garlic powder, onion powder, and paprika. Sprinkle evenly over all sides of the chicken breast halves; rub in with your fingers. Set aside. In a 4-quart Dutch oven combine broth, corn, tomatoes, uncooked rice, beans, and chile peppers. Bring to boiling; reduce heat. Simmer, covered, for 12 minutes. Stir in zucchini. Cook, covered, for 3 to 5 minutes more or until zucchini is crisp-tender. Stir in cilantro. Meanwhile, for a charcoal grill, grill chicken breasts on the lightly greased rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until tender and no longer pink (170 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on the lightly greased grill rack over heat. Cover and grill as above.) Transfer chicken to a cutting board. Let stand for 5 minutes; slice each breast half. Serve chicken with rice mixture. If desired, serve with cheese and avocado.

Nutrition