Spiced Tomato Chicken Breast on Zesty Bulgur

Meanwhile, trim the green beans, then cut into thirds.

Halve the bell pepper and discard the core and seeds. Chop into 1cm chunks.  

Peel and grate the garlic (or use a garlic press). 

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the diced chicken, green beans and pepper chunks. Season with salt and pepper. 

Fry until the veg has softened and the chicken is golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Add the garlic, tomato puree and roasted spice and herb blend to the chicken pan. Cook, stirring, for 30 secs. 

Stir in the remaining chicken stock paste and sugar and water for the sauce (see pantry for both amounts) until combined. 

Bring to the boil, then turn the heat down to medium and simmer until thickened slightly, 3-4 mins.

Meanwhile, zest and halve the lemon.

When the bulgur is cooked, stir through the lemon zest and a squeeze of juice. Reheat if needed.

Add a squeeze of lemon juice to the chicken. Taste and season with more lemon juice, salt and pepper if needed. Add a splash of water if it's a little too thick.