Citrus Marinated Chicken with Red Rice and Black Beans

1. Place chicken breasts between plastic wrap and pound them to an even thickness.

2. In a dish, marinate the chicken with orange zest, minced garlic, orange juice, lime juice, salt, pepper, and olive oil.

3. Slice an onion into rings and add it to the marinade, ensuring everything is well-coated. Set aside.

4. Finely dice a red bell pepper, a jalapeno, and an onion. Chop parsley.

5. Thoroughly rinse the rice under cold water.

6. To cook the rice, heat oil in a pot, add half of the diced onion and cook until softened. Add tomato paste and cook for another minute.

7. Stir in the rinsed rice, then pour in chicken broth and add some of the diced red bell pepper. Bring to a boil, then reduce heat, cover, and simmer until the liquid is absorbed and the rice is tender.

8. To prepare the beans, heat oil in a separate pan. Sauté the remaining diced onion, red bell pepper, and jalapeno until soft.

9. Add a can of black beans, seasoning, and a splash of vinegar. Stir in half of the chopped parsley and let it simmer.

10. Heat oil in a skillet over medium-high heat. Cook the marinated chicken breasts for 4-6 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet.

11. In the same skillet, cook the marinated onion rings until caramelized.

12. Once the rice is cooked, stir in butter and the remaining chopped parsley.

13. To serve, plate a portion of rice, top with a chicken breast, add a side of the black bean mixture, and garnish with the caramelized onions and slices of fresh avocado.