Buffalo Chicken Grain Bowl With Yoghurt Ranch

Before you start cooking, take your chicken out of the fridge, open the packet and let it air and boil a kettle

Slice your cucumber into rounds as thinly as you can

Add the sliced cucumber to a bowl with your cider vinegar, a pinch of sugar and salt and 1 tbsp [1 1/2 tbsp] [2 tbsp] boiled water, then set aside to pickle – this is your quick-pickled cucumber

Add your bulgur wheat to a pot with plenty of boiled water and a pinch of salt (the same as you would for pasta)

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

Add your chicken breast portion[s] to a chopping board, cover with cling film and bash with a rolling pin until flattened to approx. 1cm thickness

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, add the flattened chicken to the pan with a pinch of salt and pepper and cook for 5-6 min on each side or until golden and cooked through (no pink meat!)

Tip: Cooking for 5? You may need to do this in batches!

Peel and finely chop (or grate) your garlic

Wash your lettuce, then pat it dry with kitchen paper and shred finely

Combine your natural yoghurt and dried oregano in a bowl with the grated garlic, 2 tsp [3 tsp] [4 tsp] of the pickling liquid and a splash of cold water

Season with a pinch of salt and pepper – this is your yoghurt ranch dressing

Add your sriracha (can't handle the heat? Go easy!) to a jug with a generous knob of butter, a pinch of sugar and 2 tbsp [3 tbsp] [4 tbsp] cold water

Put the jug in the microwave for 30-40 secs or until the butter has melted and the sauce is hot

Once hot, give everything a good mix up – this is your buffalo sauce

Transfer the cooked chicken to a clean board and slice