Pat chicken breasts dry. If thick, butterfly or pound to an even thickness (about 1/2 inch) for even cooking. In a bowl combine 2 tbs olive oil, minced garlic, ground cumin, smoked paprika, dried oregano, 1.5 tsp kosher salt, 3/4 tsp black pepper and 1 tbs fresh lime juice. Rub the marinade all over the chicken, cover, and refrigerate for at least 20 minutes and up to 2 hours.

Grill

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Brush grates with oil to prevent sticking. Remove chicken from fridge and let sit 5 minutes. Grill chicken 4-6 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a plate and tent loosely with foil for 5 minutes before slicing.

Rice

Rinse 1.5 cups rice under cold water until water runs clear to remove excess starch. In a medium saucepan, combine rinsed rice, 3 cups water or broth, 1 tbs butter or oil, and 1/2 tsp salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer 15 minutes without lifting the lid. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

Broccoli

While rice cooks, preheat oven to 425°F (220°C) or heat a skillet for stovetop option. Toss 1 lb broccoli florets with 1 tsp olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. For roasting: spread on a rimmed baking sheet and roast 12-15 minutes until tender and edges are lightly browned. For stovetop: heat a large skillet over medium-high, add broccoli and 2-3 tbs water, cover and steam 3-4 minutes, then uncover and cook 2-3 minutes until crisp-tender and slightly charred.

Chile con Queso

In a small saucepan over low heat, melt 1 tsp butter and sauté 2 tbs diced onion and 1/2 tsp minced garlic until softened, about 2 minutes. Add 4 oz diced green chiles and 1/4 tsp ground cumin; cook 30 seconds to bloom the spices. Reduce heat to low and add 8 oz cubed white American or Velveeta-style cheese and 1/2 cup milk. Stir constantly until smooth and combined, about 3-5 minutes. If too thick, thin with up to 2 tbs additional milk. Stir in 1 tbsp chopped cilantro, 1/2 tsp lime juice, and 1/4 tsp salt to taste. Keep warm on the lowest heat or in a small fondue pot until serving.

To Serve

Divide rice among 4 plates. Place one grilled chicken breast on each plate (slice if preferred). Add a portion of broccoli and a small ramekin or spoonful of chile con queso alongside or drizzled over the chicken. Garnish with lime wedges and extra chopped cilantro if desired. Serve immediately.