Ingredients:

2 boneless, skinless chicken breasts
1 tsp. cumin
1 tsp. sea salt    
¼ tsp. pepper
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. achiote (optional)
2 tbs. olive oil
1 cup brown rice
1 cup cooked pinto beans
½ red onion, sliced into thick slices (for grilling)
2 poblano peppers, cut in half with seeds and innards ripped out
cilantro
avocado slices 

Directions:

Season the chicken breasts with the sea salt, pepper, cumin, chili powder, garlic powder, onion powder, and achiote. Drizzle some olive oil all over the chicken and rub the oil and spices in. 

Heat the grill or grill pan to about medium. Cook the chicken until juices run clear. Set aside. 

Drizzle the onion slices and poblanos with some olive oil. Grill these until they're nicely marked; remove and set aside. 

On a chopping board, chop the onion and poblanos roughly into medium sized pieces. Stir these and the warmed pinto beans into the rice along with some sea salt and pepper. Dish the rice onto a platter or individual plates. Finish off by added avocado slices.

Ingredients:

150 grams chicken meat, cut into strips
2 tbs. Chili powder
1 tbs. Sea salt
4 tbs. Curry paste
1 tbs. Olive oil

Directions:

Clean the chicken, drain and pat dry. Cut into long, thin strips so that it cooks easily. Season the chicken with the salt and chili powder. Rub the curry paste all over the chicken. 

Place the chicken strips onto a tray covered by foil. Drizzle it with some olive oil and bake in the oven at 200 degrees for 10 minutes. Then turn over and bake for another 10 minutes.

Tip: To test if it is done, just pick a larger piece and nudge the center with a fork. If it is all white inside with clear juices, it is done. If there’s still a hint of pink, then pop it back into the oven and bake for a few more minutes. Just be careful you don’t over-cook it or it will tough and dry.

Ingredients:

4 chicken breasts
1/2 c. lemon juice
3 cloves garlic, crushed
2 tsp. olive oil
2 tsp. pepper
2 tsp. tarragon
1 tsp. thyme
3/4 tsp. salt

Directions:

Place the chicken breasts in a large bowl. Combine the remaining ingredients and pour over chicken. Turn the breasts so they are coated with the seasoning mixture. Refrigerate the chicken in its marinade at least 1 hour, turning it occasionally. The marinade may be prepared ahead of time.

Preheat the oven broiler. Place the chicken breasts skin side down in baking dish. Place dish 3 to 4 inches below the broiler. Broil 15 to 18 minutes on each side, basting occasionally with marinade.