Start by making the marinade

1. Whisk together [wprm-ingredient text="½ cup light-tasting olive oil" uid="8"], [wprm-ingredient text="5 Tablespoon lemon juice" uid="9"], [wprm-ingredient text="3 dashes Worcestershire" uid="10"], and [wprm-ingredient text="2 Tablespoon taco seasoning" uid="11"] until combined well.
2. Pour over meat in a plastic/silicone bag. Let the [wprm-ingredient text="3 lbs chicken" uid="0"] marinade for about 2-3 hours or overnight

When you're ready to cook the chicken…

1. Preheat your grill to 400°F.
2. Place [wprm-ingredient text="3 lbs chicken" uid="0"] on the grill for about 10 min or so. Flip and continue to cook. Chicken should cook until internal temp hits 160°F
3. Once the chicken is cooked to 160°F, take the chicken off and top each chicken with a handful of cheddar cheese, let sit with tented foil for about 5-10 min. Internal temp will hit 165°F
4. While the chicken is resting and you plan on making guacamole, you do that now.

Making Guacamole

1. ***Preparation Notes: Guacamole should be served as soon as you make it. Don’t make it in advance. It doesn’t keep well. It turns brown very quickly.
   Don’t chill the guacamole. It should be served at room temperature.
2. Add the avocados to the molcajete and grind until slightly chunky.
3. Add [wprm-ingredient text="<wprm-ingredient uid="13" removed="0">¼ cup Pico de Gallo" uid="4"] to the molcajete and incorporate. Do not grind the Pico de Gallo (I slightly smash it, but leave chunks).
4. Add cilantro (start with about 2 Tablespoons because the [wprm-ingredient text="Pico de Gallo" uid="4"] also has cilantro. You can always add more).
5. Add salt if necessary

For the corn tortilla Strips

1. ***This can be made ahead of time, even a few days before***
2. Cut [wprm-ingredient text="six-inch Corn Tortillas" uid="19"] into strips (size is up to you)
3. Cover the strips in [wprm-ingredient text="olive oil" uid="16"], seasoning salt and pepper.
4. Lay on a baking sheet in a single layer and bake at 350ºF for 5-10 minutes or until crunchy & golden brown.

To Assemble:

1. Place a scoop of Rice, then black beans.
2. Place chicken on top.
3. Top with guacamole, pico and tortilla strips.