Mediterranean-Style Chicken & Roast Veg Bulgur Bowl

Preheat the oven to 230ºC/ 210ºC (fan)/ gas 8, boil a full kettle, then take your chicken out of the fridge, open the packet and let it air

Peel and chop your red onion[s] and tomato[es] into wedges

Add the onion and tomato wedges to a baking tray (or two!) with a drizzle of olive oil, half your Mediterranean seasoning (you'll use the rest later!) and a pinch of salt and mix it all together, put the tray[s] in the oven for 25-30 min or until the veg is slightly charred

Add your bulgur wheat to a pot with a lid 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 stock mix to the cooked bulgur, stir it all together and keep covered until serving

While the bulgur is cooking, add the remaining Mediterranean seasoning to a plate

Add your chicken breast strips to the plate and turn the chicken several times until it is fully coated in the Mediterranean seasoning – this is your coated chicken

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

Once hot, add your coated chicken to the pan with a pinch of salt and pepper and cook for 10-12 min or until cooked through (no pink meat!) – this is your Mediterranean chicken

Meanwhile, grate your cucumber

Squeeze any excess water out of the grated cucumber and add to a medium bowl with your natural yoghurt and a pinch of salt and pepper

Mix until fully combined – this is your cucumber salad

Wash your spinach then add to a colander and pour boiled water all over it so that it starts to wilt

Rinse the wilted spinach under cold running water until it's cool

Once cool, squeeze as much water out of the spinach as you can

Add the roast veg and wilted spinach to the pot with the bulgur and mix it all together – this is your roast veg bulgur