Step 1

Mix marinade ingredients together.

Step 2

If you're using thick chicken breasts, pound them thin with a meat mallet or rolling pin, or slice them horizontally in half.

Step 3

Place chicken and veggies in separate ziplock bags.  Pour half of the marinade mixture into each bag.

Step 4

Refrigerate vegetables and chicken for one hour, or up to 8 hours.

Step 5

When ready to cook, heat 2 tablespoons of oil in a large pan over medium heat.

Step 6

Add onion and saute for 2-3 minutes or until tender.

Step 7

Add the rice and cook, stirring constantly, until golden, about 5 minutes.

Step 8

Add garlic, cumin and salt and cook for 30 seconds.

Step 9

Add chicken broth and bring to a boil.

Step 10

Once boiling, stir in the black beans, reduce heat to low, cover, and simmer for 20 minutes.

Step 11

Remove from heat. Remove lid and squeeze juice from 1 lime over the rice, but do NOT stir. Return lid and allow to rest for 5-10 minutes.

Step 12

Then, remove lid, sprinkle with cilantro and fluff gently with a fork. (Don't "stir" it, just fluff it with a fork so it doesn't get mushy.)

Step 13

While the rice is cooking, prepare chipotle cream sauce by mixing all ingredients together. Refrigerate until ready to serve.

Step 14

Heat 2 tablespoons oil in a large skillet over medium high heat. Once skillet is hot, remove chicken from ziplock bag, discard marinade and add to skillet.

Step 15

Cook for 2-3 minutes on one side, or until nicely browned. Turn chicken over, cover and reduce heat to medium.

Step 16

Cook until chicken is cooked through (about 5 more minutes, depending on the thickness).

Step 17

Remove to a cutting board and allow to rest 3-5 minutes before slicing.

Step 18

While chicken is resting, add another splash of oil to the same skillet over medium heat.

Step 19

Drain vegetables in a colander to remove excess marinade.

Step 20

Add vegetables to the hot skillet and saute, stirring occasionally, for a few minutes, until warmed through. I like them to still have a little crunch.

Step 21

In bowls, layer rice, vegetables, and chicken. Top with Chipotle Lime Crema.