• In a medium saucepan, bring brown rice and the water to the boil over high heat. • Reduce heat to medium and simmer, uncovered, until rice is soft, 25-30 minutes. • Drain and return to saucepan.

• Drain sweetcorn. Thinly slice red onion (see ingredients). • In a small bowl, combine the white wine vinegar and a good pinch of sugar and salt. Scrunch sliced onion in your hands, then add to pickling liquid. Add enough water to just cover onion. Set aside. • Finely chop garlic, then transfer to a medium heatproof bowl with a drizzle of olive oil. Microwave in 10 second bursts until fragrant. Add Greek-style yoghurt and ranch dressing, stirring to combine. Set aside. • Cut chicken breast into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until browned and cooked through, 5-6 minutes. • Remove pan from heat, then add mild chipotle sauce, tossing chicken to coat. Season with salt and pepper to taste. • Drain pickled onion. To the cooked brown rice, add baby spinach, slaw mix, pickled onion and corn. Add a dash of pickling liquid and a drizzle of olive oil. Toss to combine and season to taste. TIP: Chipotle is a mild sauce, but add less if you're sensitive to heat!

• Divide brown rice and pickled onion slaw mixture between bowls. • Top with chipotle chicken and ranch yoghurt. • Tear over coriander to serve. Enjoy!