Loaded Chipotle Pulled Chicken Rice Bowl

a) Meanwhile, halve, peel and slice the red onion (see ingredients for amount) as thinly as you can.

b) In a small bowl, combine the sliced onion, red wine vinegar and sugar for the pickle (see pantry for amount). Add a pinch of salt, mix together and set aside to pickle.

c) Cut the tomato into 1cm chunks. Add to a medium bowl and stir in the olive oil for the dressing (see pantry for amount). Season with salt and pepper. Set aside.

a) Heat a large saucepan with a tight-fitting lid on medium-high heat.

b) Add the chicken along with the juices from the packet.

c) Simmer on low with the lid on until tender enough to shred with a fork, 10-15 mins. IMPORTANT: Ensure the chicken is piping hot throughout.

a) In the meantime, grate the cheese.

a) Once the chicken is tender, remove the lid and shred the meat.

b) Stir through the chipotle paste (add less if you'd prefer things milder), BBQ sauce and butter (see pantry for amount). Season with salt and pepper, then remove from the heat.

c) When everything's ready, add the rocket to the bowl of tomatoes and toss to coat in the dressing.