Yucatan Chile Citrus Grilled Chicken Plate

Yield: 12 servings.

12 Tyson® EvenCook Tender-pressed® Chicken Breasts, 5-oz.

Ancho Chile Citrus Rub:

6 Tbsp. butter-flavored oil, commercially prepared

2 Tbsp. Southwest seasoning blend, dried

2 Tbsp. chile lime seasoning, dried

1½ tsp. ancho chile pepper, ground

1½ tsp. habanero pepper sauce, commercially prepared

Cilantro Pesto:

½ cup olive oil

1¼ oz. almonds, sliced, toasted

1 oz. parsley, fresh, coarse-chopped

1 Tbsp. garlic, fresh, chopped

¼ oz. cilantro, fresh, coarse-chopped

1 tsp. lemon & pepper seasoning blend, dried

¼ tsp. kosher salt

3 lb. white rice, warm

12 oz. black beans, canned, drained, rinsed, warm

12 oz. Mexican pepper Jack cheese sauce, commercially prepared

12 oz. Mexican Original® Corn Tortillas, 6”, sliced into chips, deep-fried

1½ cups roasted tomato salsa, commercially prepared

Cover chicken breasts tightly and slack in cooler between 32°F and 36°F prior to use.

For ancho chile citrus rub: Combine ingredients in bowl and whisk to blend. Brush chile rub evenly over thawed chicken. Grill over medium-high heat for 3 to 4 minutes on each side or until internal temperature reaches 165°F for 15 seconds. Keep warm above 140°F.

For cilantro pesto: Combine ingredients in food processor; pulse briefly to blend. Reserve.

Combine rice and black beans in steam table pan, add reserved pesto, and toss to blend. Keep warm.

To assemble single serving: Portion 5 oz. rice and beans on plate; top with 1 oz. cheese sauce. Arrange 1 chicken breast against rice and beans. Garnish plate with 1 ounce tortilla chips and 2 Tbsp. salsa.