Harissa Chicken Breast Stuffed Sourdough Pitta & Tomato Bulgur

Boil a kettle

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

Once hot, add your diced chicken and cook for 10-12 min or until cooked through (no pink meat!)

(Doubled your protein? Use 2 pans!)

While the chicken is cooking, 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

Peel and finely chop (or grate) your garlic

Wash then remove 1 leaf per person from your lettuce and set aside, shred the inner core

Slice your tomato[es] into rounds

Once the bulgur is tender, drain and return to the pot

Return the pot to a low heat with a small knob of butter, the chopped garlic, your tomato paste and chicken stock mix

Season with a pinch of salt and pepper and cook for 1-2 min, or until fragrant and well coated, stirring constantly – this is your tomatoey bulgur

Add your pitta[s] to a toaster for 1-2 min or until warmed through

Once the chicken is cooked through, remove the pan from the heat and add your harissa paste (can't handle the heat? Go easy!) and a small splash of your white wine vinegar (save the rest for later!) with a generous pinch of salt and pepper

Give everything a good mix up – this is your harissa chicken