Mexican Chicken Rice Bowls

Steps

1. Preheat BBQ hot plate to medium-high (if using). Cook rice. Combine rice, water measure 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 & veggies. 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. Set veggies aside.
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 and reserve.
4. Cook veggies. Return reserved pan to high heat with a drizzle of oil. Cook onion and courgette for 3-4 minutes. Add capsicum and corn and cook a further 2-3 minutes, until veggies are tender.
5. To finish. Shred chicken using two forks (or thinly slice). When veggies have 1 minute cook time remaining, add chicken to pan with any resting juices and stir to combine. Season to taste. Prep tomatoes and lettuce.
6. Serve rice topped with chicken, veggies, tomatoes, lettuce, cheese, sour cream and salsa roja or sweet chilli sauce.