Yoghurt and Dukkah Crusted Chicken

In the meantime, cut the aubergine in half lengthways, cut each half into strips and then chop the strips into roughly 2cm cubes. Remove the core from the pepper and chop into roughly 2cm cubes. Thinly slice the spring onion (keeping the white and green parts separate).

Put your aubergine on a baking tray and drizzle over enough oil to just coat your aubergine. Sprinkle over a pinch of salt and a good grind of pepper and put in your oven to roast for 25 mins. After 10 mins, add your red pepper to the baking tray, stir together (careful not to burn yourself!), and pop back into your oven.

Lay your chicken breast on a chopping board, place your hand flat on top and slice into it from the side. Open it up like a book. You’ve now butterflied your chicken! Repeat for the rest of your chicken.

Season your chicken with a pinch of salt and a good grind of pepper and season the yoghurt with a pinch of salt and some pepper too. Put your chicken on a lightly oiled baking tray. Coat the top of each chicken breast with a dollop of yoghurt (you can use a spoon to do this), then evenly sprinkle 1 tbsp of dukkah spice over each chicken breast. Pop in your oven to cook for 15-20 mins. Tip: The chicken is cooked when no longer pink in the middle.

While everything is cooking, get cracking with your washing up!

Once your veggies are cooked, take them out of your oven and add them to the pot with bulgur wheat, along with the whites of your spring onion. Stir everything together. Tip: If there are any juices left in the chicken tray then pour them into the bulgur too!