• 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 (cook in batches if your pan is getting crowded). • Transfer to a plate, cover to keep warm and set aside.

• Wipe out the frying pan, then return to high heat. Cook the butter and cauliflower-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 leaves and stir to combine. Season to taste.

• Slice herby marinated chicken thigh. • Divide cauliflower-broccoli rice between bowls. Top with chicken. • Serve with a dollop of mayonnaise. Enjoy!