• 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, 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. 
TIP: Use an air fryer! Set your air fryer to 200°C. Season chicken as above. Place chicken into the air fryer basket and cook until cooked through, 15-18 minutes.

• Wipe out the frying pan, then return to high heat. Cook the butter and cauliflower & broccoli rice mix, 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 and stir to combine. Season to taste. 

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