• 3 Inishella chicken breasts
• 2 bell peppers, sliced
• 1 red onion, sliced into wedges
• 2 tbsp SPAR olive oil
• 1½ tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• ½ tsp chilli flakes, optional
• Salt & black pepper, to taste
• Juice of 1 lime
• 2 packets of microwave-cooked brown rice
• 1–2 ripe avocados, sliced
• A handful of plain or lightly salted nacho chips
• 4 tbsp sour cream
• To garnish - Fresh coriander and extra lime wedges

1. Preheat oven to 200°C/180°C fan/gas mark 6.
2. In a large bowl, toss the chicken breasts, sliced peppers, and red onion with olive oil, smoked paprika, cumin, garlic powder, chilli flakes (if using), salt, pepper, and lime juice until well coated.
3. Spread everything out on a large baking tray or roasting dish. Roast for 25–30 minutes, or until the chicken is golden and cooked through (internal temp should be 75°C) and the vegetables are tender and slightly charred.
4. Remove the chicken breasts and shred with two forks. Return the shredded chicken to the tray and toss with the roasted veggies and pan juices for extra flavour.
5. Heat the brown rice according to package instructions.
6. In each bowl, add a scoop of brown rice. Top with a generous scoop of shredded chicken, roasted peppers and onion, a few avocado slices, a small handful of nachos, and a dollop of sour cream. Garnish with fresh coriander and a lime wedge if desired.