Peruvian Chicken Rice Bowls

For the rub:

• 1 tablespoon brown sugar
• 1 ½ teaspoons garlic salt
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• ½ teaspoon freshly ground black pepper
• Finely grated zest from 1 medium lemon

For the sauce:

• ½ cup low sodium soy sauce
• ¼ cup honey
• 2 tablespoons finely grated fresh ginger

For the chicken:

• 1 ½-2 pounds boneless skinless chicken breasts 4 medium-size breasts
• 1 tablespoon butter
• 1 tablespoon extra virgin olive oil

For the black beans and peppers

• 1 or 2 .5-ounce Cans Black Beans
• 1 large bell pepper finely chopped
• ½ medium red onion finely chopped
• 1 medium jalapeño seeded and finely chopped
• ½ cup fresh finely chopped cilantro and/or basil

For serving:

• cooked jasmine rice
• fresh cilantro and/or basil
• Peruvian Green Sauce optional
• Sliced avocado optional
• Lemon wedges optional
• basil and/or cilantro leaves optional