Now, let’s dive into the steps to create these quick summer dinners:

1. Start by marinating the chicken. In a small bowl, mix olive oil, lime juice, cumin, chili powder, salt, and pepper. Place the chicken breasts in a shallow dish and pour the marinade over them. Let it sit for at least 15 minutes.
2. While the chicken marinates, cook your quinoa or rice according to package instructions. This step is a great time to teach little ones about measurements, just like my dad did with me when I was young.
3. Preheat your grill or a skillet over medium-high heat. Cook the chicken for 6-7 minutes on each side or until it reaches an internal temperature of 165°F. Remove from heat and let it rest.
4. In a large bowl, combine cherry tomatoes, red onion, cilantro, and avocado. Season with salt, pepper, and a splash of lime juice. I love the vibrant medley of colors that remind me of the summer fiestas from my childhood.
5. Once the quinoa or rice is cooked, fluff it with a fork and mix in the optional black beans for added protein and texture.
6. Slice the cooked chicken and serve it over the quinoa mixture, topped with the fresh tomato-avocado salad.

These steps are as simple as they are satisfying, perfect for a summer night when you want to spend more time enjoying the meal than preparing it.