• Finely chop garlic. Roughly chop cucumber and baby spinach leaves. Drain sweetcorn.
• Place your hand flat on top of chicken breast and slice through horizontally to make two thin steaks.
• In a medium bowl, combine barbecue seasoning, a pinch of salt and a drizzle of olive oil. Add chicken breast and turn to coat.

• Heat a large frying pan over a high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a medium bowl.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook cauliflower & broccoli rice mix until softened, 2-4 minutes. Add the butter, salt and garlic and cook, stirring, until fragrant, 1 minute.
• Season, then transfer to a bowl and cover to keep warm.
TIP: Cover the pan with a lid if the corn kernels are "popping" out.

• SPICY! This is a mild sauce, but use less if you're sensitive to heat.
• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil.
• Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). Remove pan from heat, then add mild chipotle sauce and a splash of water, turning chicken to coat.
• Transfer chicken and remaining sauce to a plate, then cover and rest for 5 minutes.

TIP: The chicken is cooked when it is no longer pink inside.

• Add cucumber, baby spinach, a pinch of salt and a drizzle of olive oil and white wine vinegar to the charred corn. Toss to combine.
• Slice chipotle-glazed BBQ chicken.
• Divide garlic cauliflower rice between bowls. Top with charred corn salsa and chicken. Spoon over any remaining sauce from the pan.
• Serve with mayonnaise. Enjoy!