Slice your chicken breasts into thin strips. In a bowl, toss the chicken with 2 teaspoons of taco seasoning and garlic powder, ensuring each piece is well coated.

Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the chopped bell pepper and onion. Sauté for about 5-7 minutes, or until the vegetables begin to soften. Add back the chicken. Add the corn and black beans.

Top each chicken piece with a slice of cheddar cheese.

Place the skillet under a preheated broiler for 1-2 minutes, or until the cheese is melted and bubbly OR place the skillet into an oven preheated to 350 degrees fahrenheit until the cheese is melted and bubbly. Once the chicken is done and cheese is melted, remove form oven and let rest for 5 minutes or until chicken is cool enough for a salad.

In a small bowl, whisk together the ranch dressing, olive oil, the remaining 2 teaspoons of taco seasoning, and the freshly squeezed lime juice.

Divide the lettuce among four bowls. Top each bowl with the cheesy chicken and vegetable mixture. Drizzle generously with the ranch-lime sauce.

Serve and Enjoy!