Lemony Free Range Chicken & Mediterranean-Style Veg Bulgur

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, then peel and roughly chop your red onion[s]

Boil a kettle

Add the chopped tomatoes and chopped onion to a baking tray (or two!) with a drizzle of olive oil and a generous pinch of salt and give everything a good mix up

Put the tray[s] in the oven for 10-15 min or until the vegetables have softened and are beginning to char – this is your roasted veg

While the veg is cooking, add your bulgur wheat and your chicken stock mix to a pot with a lid with 200ml [300ml] [400ml] boiled water over a medium 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

Add your free range chicken breast portion[s] to a clean 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

Combine the juice of your lemon[s] with 2 tbsp [3 tbsp] [4 tbsp] olive oil, your dried oregano, half of the chopped garlic (you'll use the rest later!) and a pinch of salt in a medium bowl

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

Dip the butterflied chicken in the herb marinade until fully coated

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

Once hot, add the coated chicken and cook for 4 min on each side until golden, then turn the heat down to medium and cook for a further 3-4 min or until cooked through (no pink meat!)

Once the chicken is almost cooked add the remaining herb marinade to the pan and cook for a further 1-2 min, then once done, set aside to rest – this is your lemony free range chicken

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!), then season with a pinch of salt and pepper and give everything a good mix up – this is your tzatziki

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

Slice the rested lemony free range chicken on a clean board