Season the chicken breasts with salt, pepper, and lime juice.
Heat a skillet over medium-high heat and add a little oil.
Cook the chicken for about 6-7 minutes on each side until fully cooked.
Remove and let the chicken rest for a few minutes before slicing.
In the same skillet, add the diced bell pepper and sauté for 3-4 minutes.
Prepare the rice according to package instructions if not already cooked.
In a bowl, layer the cooked rice as the base.
Top with sliced chicken, black beans, corn, sautéed bell pepper, and cherry tomatoes.
Add avocado slices and sprinkle with fresh cilantro.
Drizzle with extra lime juice before serving.