• Thinly slice carrot into rounds. Drain sweetcorn (see ingredients). Finely chop garlic. • 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.

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook carrot and sweetcorn until tender, 4-5 minutes. Transfer to a bowl. • Return frying pan to a 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 the heat, then add the honey and turn chicken to coat. Transfer to a plate and cover to keep warm. TIP: The chicken is cooked through when it's no longer pink inside.

• Wipe out frying pan and return to a high heat. Cook the butter and cauliflower rice, stirring, until softened, 2-4 minutes. • Add garlic and cook until fragrant, 1 minute. • Add carrot, sweetcorn, baby spinach leaves and chicken-style stock powder and stir to combine. Season to taste.

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