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 red pepper and chop into roughly 2cm cubes. Thinly slice the spring onion (keep the white and green parts separate).

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

Lay the 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 the chicken.

Season your chicken and the yoghurt with a pinch of salt and a good grind of black pepper. 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 mix over each chicken breast. Pop on the top shelf of your oven for 15-20 mins. Tip:The chicken is cooked when it is 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 of 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!