Combine brown sugar, garlic salt, cumin, both paprikas, oregano, pepper and lemon zest in a small bowl. Set aside.
Combine soy sauce, honey and ginger in a small bowl and whisk well to combine. Set aside.
Heat a medium large sauté pan (with a lid) over medium heat. Add the oil and butter and heat until it starts to sizzle just a bit. Add the chicken, smooth side down and cook for 3 minutes or until a nice golden brown.
Flip to opposite side, cover the pan and lower the heat to medium low. Cook for 3-8 minutes (depending on the size of the breasts) or until internal temperature reaches 160˚F. If the breasts vary in size, the smaller ones will be done sooner. Remove the breasts from the pan as they reach 160˚F. Tent with foil to keep warm.
Serve the chicken in bowls with the rice and black bean mixture. Garnish with fresh cilantro and/or basil leaves and lemon wedges. Sometimes I also add avocado slices.
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.