Grilled Chicken Tacos with Guacamole and Cilantro Rice and Beans

Because of Jeremy's love of avocados, I decided to make some guacamole.  Figuring I wanted the guacamole to shine, I made some simple grilled chicken to chop up for a taco.  It was delicious.  This guacamole would be good on pretty much anything though and I will certainly be making it again. :)

I had some beans leftover from the black bean and barley veggie burgers I made a couple night ago.  So after I cooked the rice, I just threw the beans in until they were heated through.  It made a yummy side dish for the tacos - although Jeremy put the rice and beans in his taco making it into a small burrito.

We used whole wheat flour tortillas for this.  Jeremy put lettuce in his taco in addition to the chicken, guacamole, and rice and beans.  I put lettuce, tomato, chicken, and guacamole.  But these are really versatile and can adapt to whatever taco toppings you like.

This was an incredibly fast dinner.  Everything was finished in the roughly 20-25 minutes it took to cook the rice.  I started the rice, then cleaned, seasoned, and began grilling the chicken.  While the chicken was cooking I made the guacamole.  Everything was done right on time.  This made extra chicken, rice and beans, and guacamole.  I know Jeremy is looking forward to the leftovers for tomorrow.

Recipe:
Chicken:
2 chicken breasts, butterflied
salt
pepper
chili powder

1. Heat a grill pan over medium-high heat and lightly oil the pan with vegetable oil.
2. Season the chicken with the salt, pepper, and chili powder.
3. Grill the chicken 3-4 minutes per side until cooked through.

Rice:
2 c. chicken stock
1 c. rice
2 tbs. margarine
1 tbs. dried parsley flakes
1 tsp. dried cilantro
1 1/2 c. cooked black beans

1. Put chicken stock, margarine, parsley, and cilantro in a small sauce pan.  Bring to a boil.
2. Add rice and reduce heat to a simmer.  Simmer for 15-18 minutes until liquid is absorbed.
3. Turn off the heat and add the black beans.  Stir to combine.  Cover until ready to serve.  (The heat from the rice will heat the beans through.)

Guacamole:
2 avocados
2 medium tomatoes, diced
1/3 c. minced onion
juice of 2 limes
1/2 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. ground cumin

1. Place avocado flesh in a bowl.  Add juice of the limes to prevent browning.  Mash with a fork.
2. Add remaining ingredients and mix well to combine.