Baked Honey Mustard Chicken Breast With Bulgur

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

Add your bulgur wheat to a pot with plenty of boiled water and a pinch of salt, bring to the boil over a high heat and cook for 7-9 min or until tender with a slight bite

Once cooked, drain and return to the pot

Meanwhile, zest half your lemon[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

Roll the lemon[s] with your hand on a hard surface (to release more juice) and cut in half

Peel and finely chop (or grate) your garlic

Combine the chopped garlic, honey, wholegrain mustard, dried oregano and 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil with the juice of half the lemon[s] in a small bowl

Season with a generous pinch of salt – this is your honey mustard marinade

Add your chicken breast portion[s] to a baking tray (or two!) (use tin foil to avoid mess!) and drizzle over the honey mustard marinade, then give everything a good mix up

Put the tray[s] in the oven for 18-20 min or until cooked through (no pink meat!) – there are your baked honey mustard chicken breast[s]

Whilst the chicken is cooking, cut your cucumber into quarters lengthways, then slice finely

Roughly chop your tomato[es]

Peel and slice your shallot[s] finely

Chop your parsley finely, including the stalks

Add the chopped cucumber, chopped tomatoes, sliced shallot and the lemon zest to a large bowl

Add a drizzle of olive oil with a generous pinch of salt and pepper and toss – this is your Mediterranean-style salad

Once the bulgur is cooked, add the chopped parsley and chicken stock mix and stir everything together – this is your Mediterranean-style bulgur

Cut the remaining lemon into 1 wedge per person