Rating: 4 stars
36 Ratings
  • 5 star values: 17
  • 4 star values: 6
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 3
  • 36 Ratings

Step up your typical grilled chicken breast recipe. Our Spicy Grilled Chicken with Baja Black Beans and Rice recipe is a quick and easy grilled chicken recipe that incorporates uniquely blended flavors for your marinade and is complimented by our special baja black beans and rice recipe.

Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
cook:
15 mins
grill:
12 mins
stand:
5 mins
total:
52 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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°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 Facts

355 calories; fat 2g; cholesterol 56mg; carbohydrates 54g; insoluble fiber 5g; protein 31g; sodium 796mg.
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