• Combine the olive oil, cilantro, lime juice, orange juice, orange zest, salt, oregano, cumin, and garlic in a large bowl or Zip Lock bag. Save 1/3 cup of the marinade and place it in the fridge in a separate container.
  
• Place the chicken breasts in the mojo marinade and make sure they are submerged. Place the mojo chicken in the fridge and allow it to marinade for 30 minutes, or up to 24 hours.
  

Grilling Instructions:

• Preheat the grill on medium high. Place the chicken breasts on the grill and grill on each side for 5-8 minutes (depending on thickness) until the internal temperature reaches 165 degrees. Brush the remaining marinade on the chicken every 2 minutes. Remove the chicken from the grill, allow it to rest for 5 minutes, then slice and serve. Top with the reserved mojo marinade.

Oven Instructions:

• Preheat the oven the 425 degrees. Place the chicken on a parchment paper lined baking sheet, then bake for 15-18 minutes, until the internal temperature is 165 degrees. Top with the reserved mojo marinade.

Stovetop Instructions:

• Place a large pan over medium heat. Add a tablespoon of olive oil to the pan once it is hot. Place the chicken in the pan and sear on each side for 5 minutes. Reduce the heat to low and continue to cook until the internal temperature is 165 degrees (about 5 minutes). Top with the reserved mojo marinade.

To make a mojo chicken rice bowl:

• Add the brown rice to the bottom of the bowl. Slice the chicken into bite size pieces, then add it to the bowl. Add the black beans, corn, avocado slices, and tomatoes to the bowl, then drizzle the reserved mojo marinade on top. Mangia!