Preheat oven to 425 degrees. Arrange chicken breast in a lined 9x13 baking dish. Season with 1 tablespoon mexican seasoning. Roast for 40 minutes. Shred and set aside.
Heat olive oil and onion in a large skillet over medium heat. Saute for 3 minutes. Add vegetable broth, zucchini, yellow squash, bell pepper, garlic, rice, wild rice, and 1 tablespoon mexican seasoning to pan. Stir and increase heat to high. Bring to boil.
Once boiling, reduce heat to medium-low and simmer for 15-17 minutes, stirring occasionally. Add in black beans and shredded chicken. Remove from heat and cover pan. Let stand 15 minutes. Top with cilantro.
Recipe by Rachel Schultz at https://rachelschultz.com/2019/03/04/chicken-black-bean-smokey-rice-skillet/