Marinade:

Mix marinade ingredients together. Place chicken and veggies in separate bowls or ziplock bags and pour half of the marinade over each. Refrigerate for 1-6 hours.

When ready to cook, heat 2 tablespoons of oil in a large pan over medium heat. Add onion and saute for 2-3 minutes or until tender. Add the rice and cook, stirring constantly, until golden, about 5 minutes.

Add garlic, cumin and salt and cook for 30 seconds. Add chicken broth and bring to a boil. Once boiling, stir in the black beans, reduce heat to low, cover, and simmer for 20 minutes.

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.

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.)

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

Heat 2 tablespoons oil in a large skillet over medium high heat. Once skillet is hot, remove chicken from marinade and add to skillet. Cook for 2-3 minutes on one side, or until nicely browned. Turn chicken over and cook until cooked through. Remove to a cutting board and allow to rest for 5 minutes before slicing.

While chicken is resting, add another splash of oil to the same skillet over medium-high heat. Drain vegetables in a colander to remove excess marinade. 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.

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