Chipotle Chicken Burrito Bowl With Sweetcorn Salsa

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Rinse your brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 20-25 min or until it's tender with a slight bite

Once cooked, drain, return it to the pot and keep covered until serving

Peel and finely dice half your red onion[s]

Slice the remaining onion finely

Chop your tomato[es] roughly

Roll your lime[s] with your hand on a hard surface (to release more juice) and cut in half

Heat a large, wide-based pan (preferably non-stick, with a matching lid), with a drizzle of vegetable oil over a medium-high heat

Once hot, add your chicken and sliced onion with a generous pinch of salt and pepper and cook for 3 min on each side or until golden

Add a couple of splashes of water to the pan and cover with a lid

Cook for a further 10-12 min or until the chicken is cooked through (no pink meat!)

(Doubled your protein? Use 2 pans!)

Drain your sweetcorn

Add the drained sweetcorn, chopped tomato and diced onion in a bowl with a squeeze of lime juice and a little drizzle of olive oil

Season with a pinch of salt and pepper and mix everything together – this is your sweetcorn salsa

Wash your lettuce, then pat it dry with kitchen paper and shred finely

Once done, transfer the cooked chicken to a clean board and shred it apart, using two forks - this technique is known as 'pulling'

Return the pulled chicken to the pan with your chipotle paste and mix until the chicken is fully coated – this is your chipotle chicken

Add your chicken stock mix to the cooked rice and give everything a good mix up – this is your seasoned rice

Cut the remaining lime into 1 wedge per person