Chilis Margarita Chicken Bowl

2 tablespoons fresh lime juice
1/8 teaspoon chopped garlic
1/8 teaspoon each salt and black pepper
2 tablespoons finely chopped cilantro
1 (3 oz.) raw boneless skinless chicken breast cutlet, pounded to 1/2 inch thickness
1/2 cup cooked rice
1/2 cup chopped tomatoes
3 tablespoons finely chopped red onion
2 tablespoons drained and chopped jarred jalapeño slices
1/2 cup mixed salad greens
3 tablespoons canned black beans, drained and rinsed
3 tablespoons frozen sweet corn kernels, thawed
1/2 ounce sliced avocado (about 1/8th of an avocado)
3 baked tortilla chips, lightly crushed

Optional garnishes: chopped cilantro, lime wedges

In a medium bowl, combine lime juice, garlic, salt, pepper, and 1 tablespoon cilantro. Add chicken and flip to coat. Cover and refrigerate for at least 30 minutes. Bring a grill pan (or skillet) sprayed with nonstick spray to medium heat. Add chicken, and discard any excess marinade. Cook for about 4 minutes per side, until cooked through. Once cool enough to handle, slice into strips.

If needed, heat up cooked rice. In a medium bowl, combine rice, tomatoes, onion, jalapenos, and remaining 1 tablespoon of cilantro. Mix well. Top with sliced chicken and remaining ingredients.