Remove any fat from the chicken breasts and slice through the breasts in half into thin, even pieces. If you have small breasts, pound them to even pieces. (See video above recipe)
In a small bowl, add the flour and toss in some salt + pepper (about 1/2 tsp, of each). Dredge the cut breasts in the mixture making sure they are well covered in the flour.
Meanwhile in a large skillet over medium heat, add the olive oil.
Place the breasts in the skillet and sprinkle generously with chicken seasoning. Cook for 4 minutes, flip, season with more chicken seasoning, and then cook for another 3-4 minutes or until breasts are completely cooked through (165 degrees F with a food thermometer). This time will vary based on thickness of breasts.
Remove the chicken to a plate.
Add the chopped onion, diced peppers, minced garlic, and cumin to the skillet.
Stir over medium high heat until veggies are completely tender and then add in the drained diced tomatoes and green chiles, drained and rinsed black beans, drained corn, and spicy ranch seasoning mix. Add some cilantro and lime juice if desired.
Stir and cook for 2-3 minutes.
Place the chicken breasts back on top and top with freshly grated cheddar cheese.
Cover the skillet and heat over medium heat for 1-2 more minutes or until the cheese is completely melted.
Top with another squeeze of fresh lime and a handful of coarsely chopped fresh cilantro if desired.