Season the Chicken - Slice your chicken breasts into 1-inch cubes. In a large bowl, toss with the fajita seasoning until evenly coated.

Prep the Fresh Ingredients - Chop the fresh cilantro, zest and halve the lime, and slice the avocado.

Cook the Rice- Cook rice according to package instructions using the recommended cups of water. Salt generously.(For extra flavor, swap some water for chicken stock next time.)

Cook the Chicken-Heat avocado oil in a large skillet over medium heat. Add chicken in a single layer and cook 2–3 minutes per side. Cook until browned and the chicken cooks through to an internal temperature of 165°F. If needed, raise to high heat briefly for extra browning. Remove from heat.

Heat the Corn-Warm fire-roasted corn in a pan over medium heat or microwave until heated through.

Make the Cilantro Lime Rice- Once the rice is done, fluff with a fork. Stir in juice from 1 lime and chopped cilantro. Mix until fully combined. Taste and add extra lime zest or black pepper if desired.

Assemble- Spoon rice into bowls. Add chicken on top of the rice, then corn and avocado. Drizzle with hot sauce or a dollop of sour cream if desired. Serve and enjoy!