I created this across the last two days out of necessity don't ask and it came out way, way better than I ever expected. This is a meal of grilled bbq chicken breast with roasted street corn and veggie jambalaya, and this shit goes together like peanut butter and jelly. Needed: >One box of Zatarain's Jambalaya rice mix >One can of Del Monte "Southwest Corn with chile and poblano pepper" - drained >One package of chicken breasts. You want the big ones, not the little tenderloins. I made 6. >4 ears of sweet corn for roasting >Country Bob's all purpose bbq sauce >Old Bay seasoning >Butter, salt, pepper, cilantro, and chili powder >3qt saucepan I made the jambalaya the night before. It's very simple, just prepare the rice mix according to the instructions using your 3qt pan. When it comes to a boil add a couple dashes of Old Bay. About 1-2 minutes before it finishes, dump in your canned of drained Southwest Corn and stir well. Finish and set it aside. Prepare the corn. Put 2tbsp of butter in a cup and microwave for 3 seconds to melt it. To the melted butter add 1-2 dashes each of salt, pepper, and chili powder. Mix and baste the corn with it before transferring each ear to a micowave safe square bowl. Put it in the microwave but do not start it yet. Chicken time. Start your grill (I use gas - Bless Hank Hill MPBUH) and close the lid with the heat on HIGH to preheat it for about 5-6 minutes. Take your chicken tits and sprinkle them lightly with a little Old Bay. Then add a dollop of Country Bob's sauce to each and baste them well. Turn them over and do the other side. By now the grill should be hot, so plop them on it. Wait one minute and flip them, then wait one minute and flip them again. This gives you a nice little sear of bbq sauce. Reduce the heat to halfway between MED and HIGH and close the lid. Start a timer for 10 minutes. When the bell goes ding, lift the lid and turn the chicken again and wait another 10 minutes. At that point you want to start the microwave for your corn - 5-6 minutes on HIGH, and while you're in the kitchen bust out your meat thermometer. You're looking for ~160F in your chicken, and remember to stab them through lengthwise so the tip is near the center. If they aren't quite there yet, turn them again and close the lid for another 5 minutes, then re-test. When they're done, put one on a plate over a big bed of that jambalaya rice mix from earlier and an ear of that corn. Shit was so good it didn't even need sauce!