FTC - Mexican Chicken & Brown Rice Bowl

While the rice is cooking, slice the kernels off the corn cob. Heat a large frying pan over a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. Transfer to a medium bowl. TIP: Cover the pan with a lid if the kernels are jumping out.

Thinly slice the red and green capsicum into strips. Spread the capsicum on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast until tender, 15-20 minutes.

Meanwhile, place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the chicken breast, Tex-Mex spice blend and a drizzle of olive oil. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the chicken steaks and cook until cooked through, 3-5 minutes each side (depending on thickness). TIP: The chicken is cooked when it is no longer pink inside.

While the chicken is cooking, finely chop the cucumber. Zest the lime (see ingredients list) to get a generous pinch and slice into wedges. Add the cucumber, lime zest, a generous squeeze of lime juice and a drizzle of olive oil to the corn. Season with a pinch of salt and pepper.