• Thinly slice carrot into half-moons. Drain sweetcorn. • Place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. • In a medium bowl, combine mild Caribbean jerk seasoning and a drizzle of olive oil. Add chicken steaks, turning to coat. • In a small bowl, combine mayonnaise with a drizzle of white wine vinegar.

• Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Add carrot and corn and cook until tender, 4-5 minutes. Transfer to a plate. • Return frying pan to a medium-high heat with a drizzle of olive oil. Add chicken steaks and cook until cooked through, 3-5 minutes each side (cook in batches if your pan is getting crowded). Remove from heat and add the honey, toss to coat. Transfer to a plate and cover to keep warm. TIP: The chicken is cooked when it is no longer pink inside.

• Wipe out pan and return to a high heat. Add butter and cauliflower rice to pan and cook, tossing, until softened, 2-4 minutes. • Add carrot, corn, baby spinach leaves and chicken-style stock powder and stir to combine. Season to taste.

• Slice chicken. Divide corn-cauli rice between plates. Top with jerk-spiced honey chicken. • Drizzle over mayonnaise. Enjoy!