In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the diced sweet Vidalia onion and sauté for about 3–4 minutes until softened.

Next, add approximately 1 to 1.25 pounds of diced chicken breast to the skillet. Cook for about 5 minutes, stirring until golden brown and no longer pink.

Stir in 4–5 cloves of minced garlic and 2 teaspoons of cumin. Cook for an additional minute until fragrant.

Stir in 24 ounces of salsa verde, 4 cups of cooked rice, and one 15.5-ounce can of drained black beans. Mix well and cook for 3–4 minutes until heated through.

Remove from heat and stir in 2 tablespoons of lime juice and 2–4 tablespoons of minced cilantro. Season with salt and pepper to taste.