Mexican Chicken Rice Bowls

Steps

1. Cook rice Bring a half full kettle to the boil. Combine rice, boiling water and a pinch of salt in a pot and bring to the boil. Once boiling, cover with a lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and steam, covered, for 8 more minutes. Do not lift lid during cooking.
2. Prep chicken Pat chicken dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Toss in a bowl with Mexican spices and a pinch of salt.
3. Cook chicken Heat a drizzle of oil in a fry-pan on medium-high heat. Cook chicken for 3-5 minutes each side, until golden and cooked through. Transfer to a bowl and cover to keep warm. Wipe pan clean.
4. Prep veggies Thinly slice onion; dice courgette 1cm; thinly slice capsicum; cut tomato into wedges; thinly slice lettuce and grate cheese. Return pan to high heat with a drizzle of oil. Cook onion and courgette for 3-4 minutes, add corn and capsicum. Cook a further 2 minutes, until vegetables are tender.
5. Shred chicken While veggies are cooking, shred chicken using two forks to pull apart the meat. When veggies have 1 minute remaining, add chicken to pan and any resting juices, season to taste and set aside.
6. Serve everything in a bowl topped with cheese, sour cream and green chile sauce. Serve with mild sweet chilli sauce for little foodies.