Chop the onion and garlic for the recipe. Freshly squeeze the lime juice and slice the boneless chicken breast.

In a blender jar, combine the chopped onion and garlic. Add chipotle pepper in adobo sauce, and pour chicken broth and lime juice.

Season it with olive oil, chili powder, salt, cumin, oregano, and pepper. Blend the mixture until completely smooth.

Transfer the mixture to a zip-lock bag and add the chicken pieces to the marinade mixture.

Shake the mixture until the chicken pieces are well coated, and then refrigerate it overnight.

When ready to cook the chicken, take your bag out from the fridge and heat your skillet pan on high heat.

Add the chicken pieces to the skillet and sear both sides until the juice clears. Once cooked, allow it to rest for 5 minutes.

Cook white rice in a pot until tender and fluffy, and stir in salsa.

Add black beans to the pan with water and cook for half an hour until tender and creamy.

In serving bowls, place marinated and cooked chicken pieces.

Top with rice mixture and shredded lettuce, cheese, and beans.

Serve hot and garnish with sour cream.