Salsa verde chicken and rice skillet

Start by adding olive oil to a skillet on medium heat. Add your diced yellow onion and minced garlic and allow to cook for 3-5 minutes. Add in your shredded chicken, black beans, corn, salsa verde and chicken broth. Mix together before adding your chili powder, garlic powder, onion powder, cumin, and salt and pepper to taste. Allow this mixture to come to a boil before adding your white rice. Cover with a lid and allow to cook for 20 minutes, or until rice is completely cooked. Once cooked, top with shredded pepper jack cheese and allow this to melt. Serve immediately with avocado, Greek yogurt, cilantro, and lime wedges.