• Thinly slice carrot into rounds. Finely chop garlic. Drain sweetcorn (see ingredients).
• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.
• In a medium bowl, combine mild Caribbean jerk seasoning, a drizzle of olive oil and a pinch of salt and pepper. Add chicken and turn to coat. 

• Heat a large frying pan over high heat. Cook carrot and sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook chicken until cooked through (when no longer pink inside), 3-5 minutes each side (cook in batches if your pan is getting crowded).
• Remove pan from heat, then add the honey and turn chicken to coat. Transfer to a plate, cover to keep warm and set aside. 
TIP: Cover the pan with a lid if the corn kernels are ‘popping’ out.

• Wipe out the frying pan, then return to high heat. Cook the butter and cauli-broccoli rice, stirring, until softened, 2-4 minutes.
• Add garlic and cook until fragrant, 1 minute.
• Return the carrot and corn to the pan, along with baby leaves and chicken-style stock powder, then stir to combine. Season to taste with salt and pepper. 

• Slice Caribbean honey chicken.
• Divide cauli-broccoli rice between bowls. Top with chicken.
• Serve with mayonnaise. Enjoy!