Pulled Chicken
Boneless Chicken Breast	g
Olive Oil	tbsp
Sweet Smoked Paprika Powder	tbsp
Ground Coriander	tsp
Sugar	tsp
Ground Cumin	tsp
Garlic Powder	tsp
Kosher Salt	tsp
Cayenne Pepper	tsp
Lime Juice	tbsp
Lime Zest	tsp
BBQ Sauce
Shallot
Garlic Clove
Chili
Olive Oil	tbsp
Honey	tbsp
Soy Sauce	tbsp
Bourbon Whiskey	ml
Tomato Paste	tbsp
Ketchup	g
Vegetable Broth	ml
Sweet Paprika Powder	tbsp
Ground Ginger	tsp
Salt & Pepper to taste
Bowl
Rice	g
Lime Zest	tsp
Bell Pepper
Yellow Onion
Olive Oil	tbsp
Salt & Pepper to taste
Corn	g
Black Beans	g
Garlic Powder	tsp
Ground Cumin	tsp
Lime Juice	tbsp
Avocado
Yoghurt	g
Nachos	g

1. Rinse the chicken breast under cold water and pat dry. In a bowl, mix the olive oil, smoked paprika, ground coriander, sugar, cumin, garlic, salt, pepper, lime juice and lime zest. Die Marinade the chicken breasts with the marinade and refrigerate for about 1 hour.
2. For the sauce, peel the shallots and garlic and cut into fine cubes. Halve the chilli lengthways and scrape out the stones. Heat the olive oil in a saucepan and fry the onions, garlic and chilli for about 3 minutes.
3. Add honey, deglaze with soy sauce and whiskey and let reduce for about 3 minutes. Add tomato paste and stir. Add the ketchup, broth, paprika powder and ginger powder and simmer for about 5 minutes. Season to taste with salt and pepper.
4. Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
5. Wash and dry the peppers, halve lengthways and remove the seeds. Peel the onions and cut into wedges. On the baking sheet, toss the bell pepper and onion wedges with olive oil, salt and pepper. Arrange the bell peppers and onions in an even layer. Roast for 20 minutes, or until tender.
6. In the meantime, prepare the rice with salted water according to the package instructions. Drain the beans and corn. Wash the lettuce, shake dry and cut into strips. Wash the coriander, dry it, shake it and roughly chop it. Halve the avocados, remove the core and peel. Cut the pulp of the avocado into wedges.
7. Heat two pans over medium high heat with a drizzle olive oil. Grill the chicken on both sides for about 4-6 minutes. Pull the chicken apart with the help of two forks and mix with the BBQ sauce.
8. In the second pan, grill the corn and beans. Stir frequently. Season with garlic, cumin, lime juice, salt and pepper.
9. Serve the rice with the bean corn mix, grilled bell peppers, onions, pulled chicken, lettuce and avocado and drizzle with yogurt. Serve with nachos.

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