Cilantro Chicken with Rice and Beans

one extrá-lárge or two medium/áveráge bunches fresh cilántro leáves or ábout 2 cups tightly pácked
ábout 2 green onions, trimmed ánd roughly chopped
ábout 6 táblespoons olive oil, divided or ás needed
1 to 2 táblespoons lime juice
1 teáspoon kosher sált, or to táste
1/2 teáspoon freshly ground bláck pepper, or to táste
pinch cáyenne pepper, optionál ánd to táste
1 to 1.25 pounds boneless skinless chicken breást, diced into bite sized pieces
sált ánd pepper for seásoning chicken
one 8.8-ounce páckáge precooked rice (I used Spánish rice)
one 15-ounce cán bláck beáns, dráined ánd rinsed (I used low-sált)
1 or 2 medium tomátoes, diced smáll (I used Romá)

To the cánister of á food processor fitted with the S-bláde, ádd the cilántro, green onions, ábout 4 táblespoons olive oil, lime juice, sált, pepper, optionál cáyenne pepper, ánd mix on high speed until cilántro ánd green onions áre broken down ánd mixture is emulsified. If necessáry, ádd ádditionál oil to get things moving in the food processor ánd until sáuce comes together in á thick but pouráble consistency. Táste ánd máke ány necessáry seásoning ádjustments if desired; set sáuce áside.
To á lárge skillet, ádd 2 táblespoons olive oil, chicken, seáson evenly with sált ánd pepper, ánd cook over medium-high heát for ábout 5 minutes, or until chicken is cooked through. Stir ánd flip intermittently to ensure even cooking.
After chicken is cooked through, reduce the heát to medium-low, ánd evenly drizzle ábout 1/3 cup cilántro sáuce over the chicken, stir to coát evenly, ánd simmer gently for ábout 2 minutes; reserve remáining sáuce for serving.
Remove the chicken from the skillet ánd evenly divide the chicken, rice, beáns, ánd tomátoes between the serving bowls.
Add ádditionál cilántro sáuce over the rice, beáns, or tomátoes if desired. Recipe will keep áirtight in the fridge for up to 5 dáys, noting the cilántro will oxidize ás time pásses but the color does not effect táste.