• Thinly slice carrot into rounds. 
• Finely chop garlic. 
• Drain sweetcorn.  

• Heat a large frying pan over high heat. 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. 
• Add herby marinated chicken thigh and cook, turning occasionally, until 
browned and cooked through, 14-16 minutes.
• Transfer to a plate, cover to keep warm and set aside.

TIP: Chicken is cooked through when it is no longer pink inside.  

• Wipe out the frying pan, then return to high heat. Cook the butter and  
cauli-broccoli rice mix, stirring, until softened, 2-4 minutes.
• Add garlic and cook until fragrant, 1 minute.
• Return carrot and corn to the pan, along with baby spinach leaves and stir 
to combine. Season to taste with salt and pepper.

• Slice chicken thigh. 
• Divide veggie rice between bowls. Top with pre-marinated chicken.
• Serve with a dollop of the mayonnaise. Enjoy!