Slice large chicken breasts in half horizontally and pound so that each breast is evenly thick. Salt and pepper the chicken pieces on both sides.
In a small bowl, stir together the taco seasoning and white flour. Dredge each chicken breast in the mixture.
Heat a large, non-stick skillet to medium-high heat and add the butter.
Once the butter is melted, add the chicken in a single layer to the skillet. Cook for 3 minutes on one side and then flip to the other side and cook for another 4-6 minutes or until chicken is cooked through. Set aside and when cool enough to handle, chop into bite size piece.
Stir in the juice of one large lime and 3 tablespoons of finely chopped cilantro to warm, cooked rice. Add additional salt and pepper to taste.
Heat black beans. Add additional seasonings per taste.
Heat a medium sized skillet over medium-high. Add 1 tablespoon of olive oil. Once heated, add corn, and cook, stirring occasionally, until slightly charred, about 5 minutes. Sprinkle with 1 1/2 teaspoons of the lime juice and a pinch of salt. Set aside.
Chop lettuce into small, thin strips.
Prepare the dressing:
Zest and juice one lime. Add the juice and zest to the blender along with the prepared ranch seasoning mix, minced garlic, chopped tomatillo, ⅓ of the bunch of cilantro, ½ of jalapeno (seeds removed for less heat), mayo and sour cream. Blend until completely smooth.
Add salt and pepper to taste.
Build the bowls:
Divide ingredients among 6-8 bowls.
Add additional toppings: pico de gallo, cilantro, guacamole, sour cream, cheese and lime wedges, Drizzle the dressing evenly over the bowls.
Recipe can easily be adapted to make Vegetarian. Recipe provided by Make Your Meals