• Thinly slice carrot into rounds. Finely chop garlic. Drain the sweetcorn. • 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 with a drizzle of olive oil. Cook sweetcorn and carrot 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.

• Wipe out the frying pan, then return to high heat. Cook the butter and cauliflowerrice, stirring, until softened, 2-4 minutes. • Add garlic and cook until fragrant, 1 minute. • Add the corn and carrot, salad leaves and chicken-style stock powder and stir to combine. Season to taste.

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