• Thinly slice carrot into rounds. Finely chop garlic. 
• Thinly slice fresh chilli (if using). 
• Slice lemon into wedges. 
• Slice corn kernels from cob.
• 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 corn 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. 
TIP: Chicken is cooked through when it’s no longer pink inside. 

• Wipe out the frying pan, then return to high heat. Cook the butter and  
cauli-broccoli rice, 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 spinach leaves and 
chicken-style stock powder and stir to combine. Season to taste. 

• Slice chicken.
• Divide cauli-broccoli rice between plates. Top with honey jerk chicken.
• Garnish with fresh chilli and squeeze over lemon juice.
• Serve with a dollop of the mayonnaise and any remaining lemon wedges. Enjoy!