Mexican chicken and rice bowl

Step 1

Combine 40ml oil and 1 tbs paprika in a large bowl. Add the chicken and turn to coat. Heat a greased barbecue grill or chargrill on high. Cook the chicken for 5 mins each side or until charred and cooked through. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thickly slice.

Step 2

Meanwhile, heat the rice following packet directions. Transfer to large heatproof bowl. Add the salsa and beans and stir to combine.

Step 3

Divide the rice mixture, chicken, corn, avocado, lettuce and tomato among serving bowls. Combine the lime juice with the remaining 40ml oil and 1 tbs paprika in a small bowl. Drizzle over the chicken mixture in the bowls. Top with a dollop of sour cream and sprinkle with coriander leaves.