Place taco seasoning in a plastic storage or brown paper bag.
Wash chicken breasts and place in plastic bag one at a time to coat.
Heat oil in a skillet on medium heat.
Brown coated chicken on both sides - about 5-7 minutes.
Remove chicken from pan and set aside.
In the same skillet add onion, garlic, cilantro, broth, black beans, chilies, pepper and juice from ½ lime.
Heat over medium-high heat until boiling.
Once rice mixture starts boiling, reduce heat to medium-low.
Simmer 15 minutes without lifting the lid.
While mixture is simmering, slice chicken into smaller pieces.
After 15 minutes, lift up the lid, transfer chicken pieces back to skillet and cook an additional 12-15 minutes until chicken reaches 165 ° and juice of chicken is clear and rice is cooked.