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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 chiles. Bring to a boil; 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, grill chicken breasts on the lightly greased rack of an uncovered charcoal 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.