Spicy Grilled Chicken with Baja Black Beans and Rice

Yield: 6 servings * Overall Price: ~$10 * Calories: 355

Ingredients:

Served here with shredded cheese and sliced avocados

1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 paprika
4 skinless, boneless chicken breast halves
2 1/2 cups chicken broth
2 cups frozen whole kernel corn
1 14.5-ounce can fire-roasted diced tomatoes, undrained
1 1/4 cups long grain rice, uncooked
1 cup canned black beans, rinsed and drained
1 4-ounce can diced green chile peppers
1 cup chopped zucchini (1 small)
1 tablespoon snipped fresh cilantro

Directions:
1. 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.
2. In a 4-quart Dutch oven combine broth, corn, undrained 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.
3. 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, turning once halfway through grilling. For gas grill, preheat grill. Reduce heat to medium. Place chicken on the lightly greased grill rack over heat. Cover and grill as above.
4. Transfer chicken to cutting board. Let stand for 5 minutes; slice each breast half. Serve chicken with rice mixture.

Thoughts:
I got this recipe out of Ultimate Mexican magazine which was a special from Better Homes and Gardens. The spices that were rubbed on the chicken were so good! I didn't use a can of green chiles since my family keeps a freezer full of roasted green chile.