Mexican Chicken & Rice Bowl

⅓ cup (80ml) olive oil

2 teaspoons smoked paprika

4 chicken thigh fillets

450g pkt microwavable brown rice

⅓ cup (85g) Mexican tomato salsa

400g can red kidney beans, rinsed, drained

400g can corn kernels, rinsed, drained

1 avocado, peeled, stoned, coarsely chopped

2 iceberg lettuce leaves, shredded

1 tomato, coarsely chopped

¼ cup (60ml) lime juice

Sour cream, to serve

Coriander leaves, to serve

Combine half the oil and half the 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.

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

Divide the rice mixture, chicken, corn, avocado, lettuce and tomato among serving bowls. Combine the lime juice with the remaining oil and 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.