Lemony Chicken & Mediterranean-Style Veg Bulgur

• 5.5 gChicken stock mix
• 1 tspDried oregano
• 2Chicken breast portions
• Garlic clove
• 5 gParsley
• 80 gNatural yoghurt
• Lemon
• 0.5Cucumber
• 250 gCherry tomatoes
• Red onion
• 130 gBulgur wheat

From your cupboard

• Olive oil
• Pepper
• Salt
• Water

1. 1.

   Preheat the oven to 200°C/ 180°C (fan)/ gas 6, then take your chicken out of the fridge, open the packet and let it air

   Peel and finely chop (or grate) your garlic

   Chop your parsley finely, including the stalks

   Chop your cherry tomatoes in half

   Peel and roughly chop your red onions

2. 2.

   Boil a kettle

   Add the halved cherry tomatoes and chopped onion to a baking tray (or two!) with 1/2 tbsp olive oil and a generous pinch of salt and give everything a good mix up

   Put the trays in the oven for 10-15 min or until the vegetables have softened and are beginning to char – these are your roasted vegetables

3. 3.

   While the onion and tomatoes are cooking, add your bulgur wheat and your chicken stock mix to a pot with a lid with 200ml boiled water over a high heat

   Cook, covered for 7-9 min or until almost all the water has absorbed

   Once done, remove the pot from the heat, fluff with a fork and set aside until later

4. 4.

   Add your chicken to a chopping board

   Slice through the thickest part of the chicken being careful not to cut all the way through to the other side and open it out like a book

   Cover with cling film and bash with a rolling pin until you have an even thickness – this is your butterflied chicken

5. 5.

   Combine the juice of your lemons with 2 tbsp olive oil, your dried oregano, half of the chopped garlic (you'll use the rest later!) and a pinch of salt in a bowl

   Give everything a good mix up – this is your herb marinade

   Dip the butterflied chicken in the herb marinade

6. 6.

   Heat a large, wide-based pan (preferably non-stick) over a medium-high heat

   Once hot, add the coated chicken and cook for 4-5 min on each side until golden

   Once the chicken is almost cooked add the remaining herb marinade to the pan and cook for a further 3-4 min or until cooked through (no pink meat!)

   Once done, transfer to a clean chopping board and set aside to rest – this is your lemony chicken

7. 7.

   Roughly chop your cucumber and add to a bowl with your natural yoghurt and remaining chopped garlic (not a big garlic fan? Try using less!)

   Season with a pinch of salt and pepper and give everything a good mix up – this is your tzatziki

   Add the roasted vegetables and chopped parsley to the cooked bulgur and give it a good mix up – this is your Mediterranean-style veg bulgur

8. 8.

   Slice the lemony chicken

   Serve the sliced lemony chicken over the Mediterranean-style veg bulgur with the tzatziki on the side

   Enjoy!