kosher salt, freshly ground black pepper, cumin- to taste
For the remaining side ingredients:
6cupsprepared rice- brown, white, Cilantro Lime, or Spanish
2cansblack beans- rinsed and drained
5earscorn- or use canned corn
avocados, shredded Mexican cheese, sour cream, salsa- for serving
Butterfly the chicken breasts and put into freezer bag. Combine all ingredients for the chicken marinade and pour into bag with the chicken. Zip the bag tight and massage the marinade around into the chicken. Store in refrigerator for at least an hour. You can also freeze this for a quick future meal.
Light an outdoor grill (or can be done indoors) and regulate heat to approximately 375 degrees. Grill chicken for approximately 20 - 25 minutes or until done (165 degrees on a meat thermometer). Let meat sit on kitchen counter for 15 minutes and then slice into strips.
Meanwhile, thinly slice peppers and onions and saute in olive oil until soft. Season with cumin, salt, and pepper.
Cook the corn in a pot of boiling water, reducing heat to simmer for about 5 minutes. Rinse in cold water, and then slice the corn off the cobs.
Drain and rinse black beans.
Make any kind of rice you like best - plain white or brown rice, Cilantro Lime Rice (our favorite), or Spanish Rice.
To assemble, add rice, beans, peppers, onions, chicken, and desired toppings to the bowl. Dig in!