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1.
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Combine all the ingredients for the chicken (everything except the oil and chicken) in a small, shallow dish.
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Using a whisk, slowly add the oil to the lime mixture.
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Continue to whisk vigorously until combined.
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Add the chicken tenders and set aside for 5 minutes at room temperature.
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Note: This is a quick marinade.
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Because of the acidic juice of the lime, longer marinating will actually begin to cook the meat.
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2.
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While the chicken is marinading, melt the butter in the bottom of a saucepan over medium heat.
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Add the chopped yellow onion, salt, and pepper.
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Allow to cook for 3 minutes, or until the onion begins to become transparent.
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Add the rice to the pot, stirring to coat it in the butter.
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Cook for 30 seconds.
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Add the chicken broth to the pot and bring to a simmer.
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Cover and cook on low for 10 minutes or until the liquid is absorbed.
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3.
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Once the rice is cooking, heat a grill pan over medium heat.
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When hot, add the chicken tenders to the pan.
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Allow them to cook for 5 minutes on the first side without moving.
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This will allow for searing of the meat.
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If you feel the meat is cooking too fast, simply turn the heat down on the grill pan.
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When the chicken appears to be cooked on the one side, turn it over and allow to cook another 5 minutes or until cooked through (juices are clear) and golden brown on the other side.
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4.
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When the rice is cooked, add the black beans, corn, and tomato.
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Stir to combine and allow to heat through for 2 minutes.
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5.
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Serve the chicken over a bed of rice and enjoy!
