• Cook your rice according the manufacturers directions

Make the honey lime chicken...

• In a shallow bowl, combine 3 tablespoons of honey, 2 tablespoons of fresh lime juice, 2 tablespoons of soy sauce, 1 teaspoon of fresh lime zest and 1 finely minced or crushed clove of garlic
• Cut a boneless skinless chicken breast in half horizontally and pound to even thickness
• Submerge the chicken halves in the marinade 
• Place a large skillet over medium heat and add the chicken in a single layer
• Cook for 3-4 minutes or until the underside is browned and caramelized
• Flip the chicken, add the remaining marinade and cook until the chicken is cooked through and the marinade is reduced to a thick sauce
• Transfer the chicken to a cutting board and slice into bite sized pieces
• Pour the reduced sauce over the sliced chicken and set it aside for now

Make the corn & cilantro salsa...

• Combine a 15 ounce can of drained sweet corn, about 1/2 cup of finely diced red onion and a handful of finely chopped fresh cilantro. Squeeze the juice of a large lime over the ingredients and season everything with a pinch of salt, black pepper and tajín seasoning

Assemble the bowls...

• Thinly sliced some romaine lettuce, quarter some small tomatoes, fluff the cooked rice and gather some of your favorite cheese, sour cream and salsa
• Assemble by placing some rice and thin sliced lettuce in the bottom of a shallow bowl
• Top with sliced honey lime chicken, corn and cilantro salsa, tomatoes, sour cream and cheese
• Enjoy!