Garlic Lime Chicken Tenders with Fiesta Rice

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