Prepare the rice per package directions.
In a blender or food processor, add all ingredients for the cilantro ranch including, mayo, ranch seasoning, sour cream, buttermilk, salsa verde and cilantro. Blend until smooth. Then refrigerate until ready to use.
Combine the chicken with the fajita seasoning, half of the lime juice and 1 tbsp of the oil, and place in a zip top bag or container to marinate while finishing prep.
Cut the peppers and onions into thin strips.
Heat the remaining 1 tbsp oil over high heat in a large skillet. Once hot, carefully place the peppers and onions in the skillet, cooking for 3-4 minutes, stirring occasionally. Remove the peppers and set aside.
Then place the chicken in a single layer in the hot skillet. Let cook (without stirring) for 2-3 minutes. Then flip the meat to the other side and cook for 1 minute. Then reduce heat to low, cover, and cook for 3-5 additional minutes or until cooked through (165˚F internal temperature)Remove from skillet and slice into thin slices.
Squeeze remaining lime over vegetables and cooked chicken.
Place ¼ of the rice in the base of each bowl. Place beans on top of the rice, then add peppers, onions, and chicken fajita meat on top of the rice and beans.
Top the bowl off with your choice of cheese, pico de gallo, guacamole, cilantro and lime.
Drizzle cilantro ranch over the top of the bowl.
