2 Meals: Chicken Souvlaki x Loaded Harissa Chicken Pitta

Day 1:

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air

Chop your half your tomatoes into wedges (you'll use the rest tomorrow!)

Peel and cut your red onion[s] into wedges

Chop your potatoes (skins on) into wedges

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into bite-sized pieces

Add the chopped veg to a baking tray (or two!) with a generous drizzle of olive oil and a generous pinch of salt

Add your chicken thighs to another baking tray (or two!) and season with your Mediterranean-style seasoning, a generous drizzle of olive oil and a generous pinch of salt and pepper

Put the trays in the oven for 30 min or until the chicken is cooked through (no pink meat!) and the potatoes are tender – this is your Mediterranean-style chicken & roasted veg

Meanwhile, wash your lettuce, then pat it dry with kitchen paper and roughly shred

Cut your lemon[s] in half (save half for tomorrow!)

Add your natural yoghurt to a bowl with your mint sauce and a squeeze of lemon juice and give everything a good mix – this is your minty yoghurt dressing

Serve the roasted veg over the shredded lettuce and top with half the Mediterranean-style roasted chicken (you'll eat the rest tomorrow!)

Cool the remaining Mediterranean-style roasted chicken down quickly (within 2 hours max) and refrigerate in a covered container, then refrigerate remaining lemon and remaining tomato[es] in an airtight container. Enjoy within 24 hours

Drizzle with the minty yoghurt dressing – this is your chicken souvlaki-style salad with minty yoghurt dressing

Enjoy!

Day 2:

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Add the remaining Mediterranean-style roasted chicken to one side of a baking tray

Put the tray in the oven for 12-15 min or until the chicken is piping hot

You can only reheat your food once, then enjoy straight away

Add your waxy potatoes to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 6-8 min or until the potatoes are fork-tender

Once tender, add a knob of butter and squeeze of the reserved lemon juice

Season with a pinch of salt and pepper and stir it all together – these are your lemon pepper potatoes

Meanwhile, slice the remaining tomato[es] into rounds

Wash your salad, then pat dry with kitchen paper

Combine your harissa paste (can't handle the heat? Go easy!) and mayo in a small bowl with a splash of cold water and a pinch of salt and sugar – this is your harissa dressing

Once everything is nearly ready, remove the tray from the oven and add your sourdough pitta[s] to the tray, return the tray to the oven for 1-2 min or until warmed through