Place chicken in a medium snap-lock bag and add spice mix. Seal bag and shake to coat. Spray a non-stick frying pan with oil and heat over medium heat. Cook chicken for 2 minutes each side or until cooked through. Transfer to a plate and set aside to cool slightly.
Divide rice, spinach, onion, corn, capsicum and beans between bowls. Cut chicken into pieces and add to bowls. Serve with lime wedges to squeeze over.
Use pre-cooked microwave brown rice in this recipe to save time.
Use pre-cooked microwave brown rice with chia or quinoa if preferred.
To maximise your time, chop ingredients like onion and capsicum while the chicken is cooking.
If making ahead, cool the chicken then pack into an airtight container and keep chilled.