• Grate the carrot. • Roughly chop tomato and coriander. Slice avocado in half, then scoop out the flesh and roughly chop. • Cut chicken breast into 2cm chunks. • In a medium bowl, combine tomato, avocado, coriander, a pinch of salt and a drizzle of white wine vinegar and olive oil. Set aside.

• In a large frying pan, heat a drizzle of olive oil over high heat. Cook cauliflower rice until softened, 2-4 minutes. • Add 1/2 the garlic paste and cook, stirring, until fragrant, 1 minute. • Season with salt and pepper. Transfer to a bowl and cover to keep warm.

• Return pan to high heat with a drizzle of olive oil. Cook chicken until browned and cooked through (when no longer pink inside), 5-6 minutes. Add carrot and cook until tender, 1-2 minutes. • SPICY! You may find the spice blend hot. Add less if you're sensitive to heat. Reduce heat to medium. Add Mexican Fiesta spice blend, tomato paste, the butter and remaining garlic paste. Cook until fragrant, 1 minute. • Stir through the water, then simmer until slightly thickened, 2-3 minutes. TIP: The butter works to balance out the acidity of the tomato paste!

• Season Mexican chicken to taste. • Divide cauli rice between bowls. Top with chicken. • Spoon over avo-coriander salsa to serve. Enjoy!