Spiced Diced Chicken Breast and Pepper Bulgur

a) Heat a drizzle of oil in a saucepan on medium-high heat. Stir through the garlic, lower the heat and cook for 1 min.
b) Pour the boiling water for the bulgur (see pantry for amount) into the saucepan and bring to the boil.
c) Stir in the bulgur and veg stock paste, bring back up to the boil and simmer for 1 min.
d) Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

a) Meanwhile, heat a drizzle of oil in a large frying pan on high heat.
b) Once hot, add the chicken, pepper and chermoula spice mix (add less if you'd prefer things milder). Season with salt and pepper, then stir to combine.
c) Fry until the pepper has softened and the chicken is golden brown and cooked through, 8-10 mins. Stir occasionally and lower the heat if needed. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

a) Once the chicken is cooked, add the Tenderstem® to the pan and stir-fry for 2-3 mins, then add a splash of water.
b) Pop a lid on the pan, or cover in foil, and cook until tender, a further 2-3 mins.
c) Season with salt and pepper.

a) When the bulgur is cooked, fluff it up with a fork.
b) Stir through the harissa paste (add less if you'd prefer things milder).
c) Add the bulgur to the chicken and veg pan, then gently mix together until combined. Taste and add salt and pepper if needed.