1.Preheat oven to 200°C (180°C fan-forced). Combine oil, zest, juice and chilli powder in a medium bowl. Add chicken; toss to coat. Place chicken on a wire rack over a baking tray. Bake for 35 minutes or until cooked.
2.Meanwhile, cook rice in plenty of boiling salted water for 12-14 minutes, adding green beans in the last 3 minutes. Drain.
3.Place rice mixture in a medium bowl. Add corn, kidney beans, coriander and chilli. Stir to combine. Serve rice with chicken and lime wedges.
To save time, use 2 x 250g packets 90-second microwave rice. For a quick Mexican-style chicken, dust chicken with a little flour mixed with taco seasoning.