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Cut chicken breasts in half and place in a bowl with olive oil
Season chicken with Lawry's, pepper, onion powder, garlic powder, paprika, lemon pepper, chili powder, and ground cumin
Let chicken marinate while prepping other ingredients
Cook marinated chicken in a pan on medium heat with olive oil
Remove chicken from stove and let sit for 3-5 minutes before cutting
In a pot on medium heat, add olive oil, minced garlic, salt, and pepper
Add 2 cups of rice and let cook for 1-2 minutes
Add 3 cups of water and stir occasionally until water begins to boil
Once boiling, add lid, reduce heat to low, and cook for 15 minutes
For pico: dice 4 roma tomatoes, ½ jalapeño, ¼ red onion, and add handful of cilantro, juice from 1 lime, salt and pepper
For corn salsa: dice and combine 1 can white corn, ¼ red onion, ½ jalapeño, handful of cilantro, juice from 1 lime, salt, pepper, onion powder, and garlic powder
For salsa: blend 1 cup pace salsa, 1 cup crushed tomatoes, handful of cilantro, juice from 1 lime, and salt
Transfer cooked rice to a bowl and mix with cilantro and lime juice
Chop cooked chicken into pieces
Assemble bowls with rice, chicken, pico, corn salsa, and salsa