• Finely chop garlic. Grate carrot. • In a large frying pan, heat butter and a drizzle of olive oil over high heat. • Cook garlic until fragrant, 1 minute. • Add cauliflower rice, carrot and chicken-style stock powder and cook, until softened, 2-4 minutes. • Transfer to serving bowls and cover to keep warm.

• Meanwhile, in a large bowl combine garlic & herb seasoning and a drizzle of olive oil. Add chicken breast strips, toss to coat. • Return frying pan to medium-high heat with a drizzle of olive oil. • Cook chicken until charred and cooked through, 3-4 minutes each side. • In the last minute, add onion chutney to pan and turn to coat. TIP: Chicken is cooked through when it's no longer pink inside.

• While chicken is cooking, thinly slice apple into wedges. • In a bowl combine apple, mixed salad leaves, honey, a drizzle of balsamic vinegar and olive oil. • Season to taste.

• Top cauliflower rice with garlicky chicken. • Serve with apple salad. • Top with creamy pesto dressing. Enjoy!