First, marinate your chicken by taking the breasts and marinated them with 1 tbsp. olive oil, 2 tsp. cumin, 1 tsp. adobo seasoning, and 3 cloves of minced garlic. Be sure to rub the marinade in well and let it sit for an hour.
Get the chicken on the grill and then slice up your peppers and onion. Add 1 tbsp. of olive oil to a hot sauté pan and put the veggies in it.
Mix with 1 clove of minced garlic, 1 tsp. lime juice, a little black pepper and a dash of chili powder for some spice. Then sauté or as long or as little as you'd like.
Next, grab your jasmine rice and cook it according to the directions. When it's done cooking, let it cool down a bit then pour into a bowl and fluff up with a fork.
Add 1 tsp. lime juice, 1 tsp. cumin and 1/2 tsp. of adobo seasoning to the rice for some extra flavor. Then set aside.
Once the chicken is off the grill, I'll let it sit for at least five minutes to soak in all the juices. Slice the chicken pretty thin.
While the grill is still hot, throw on some tortillas.
Finally, cut up some avocado and pour some salsa into a bowl.
If you have cilantro, add some around the food board!