Spicy Free Range Chicken, Roasted Sweet Potato & Greens Grain Bowl

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

Chop your sweet potato[es] (skin on) into small bite-sized pieces

Add your ground smoked paprika, cayenne pepper (can't handle the heat? Go easy!), dried oregano and the juice of half your lemon[s] (you'll use the rest later!) to a plate with 1/2 tbsp [3/4 tbsp] [1 tbsp] vegetable oil and a pinch of salt and pepper

Give it a good mix up – this is your spice paste

Add the chicken to the plate and turn several times until fully coated in the spice paste

Add the chopped sweet potato to one side of a baking tray, then drizzle with 1/2 tbsp [3/4 tbsp] [1 tbsp] vegetable oil and a pinch of salt and give it a good mix up

Add the coated chicken to the other side of the tray

(Doubled your protein? Do this in batches!)

Put the tray[s] in the oven for 18-20 min or until everything is cooked through (no pink meat!)

Boil a kettle

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 an initial 2 min

Meanwhile, roughly chop your green beans

Once the bulgur has had 2 min, add the chopped green beans and your blanched edamame beans to the pot and cook for a further 5-7 min or until everything is cooked through and tender, once tender, drain and return to the pot

Meanwhile, add your pumpkin seeds to the tray[s] with the chicken and sweet potato and cook for a further 2-3 min or until toasted and golden

Tip: Watch them like a hawk to make sure they don't burn!

Whilst everything is cooking, peel and grate (or finely chop) your garlic

Combine your natural yoghurt with the juice of the remaining lemon, grated garlic (not a fan of raw garlic? Use half!) and a pinch of salt in a small bowl

Add 1/2 tbsp [3/4 tbsp] [1 tbsp] olive oil and 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water and stir it all together – this is your yoghurt dressing

Wash your salad, then pat it dry with kitchen paper

Add the salad and roasted sweet potato to the drained bulgur and veg, then give everything a good mix up – this is your bulgur salad

Slice the cooked chicken finely on a clean board