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Bulgur Wheat(ContainsCereals containing Gluten)
Diced Chicken Thigh
Greek Style Natural Yoghurt(ContainsMilk)
Water for the Bulgur
Preheat your oven to 200°C. Halve the bell pepper and discard the core and seeds. Slice into thin strips. Pop the sliced pepper on a large low sided wide baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out in a single layer, Roast on the top shelf of your oven until golden, 15-18 mins. Turn halfway through cooking.
Meanwhile, pour the water for the bulgur wheat (see ingredients for amount) and vegetable stock into a saucepan and bring to the boil. Stir in the bulgur, bring back up to the boil and simmer for 1 minute. Pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
While the pepper and bulgar cook, trim the courgette then quarter lengthways. Chop widthways into small pieces. Heat a large frying pan on high heat (no oil). When hot, add the courgette and cook until nicely charred, 5-7 mins. Turn only every couple of minutes. Once cooked and charred, transfer to a plate, season with salt and pepper and cover to keep warm.
Pop your frying pan back on a medium-high heat with a drizzle of oil. Season the chicken with salt and pepper. When hot, add the chicken to the pan and stir fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Meanwhile, pop the yoghurt into a small bowl, season with salt and pepper. Mix and set aside.
Once the chicken is cooked, remove the pan from the heat and allow the pan to cool for a couple of mins. Once the bulgur is cooked, fluff up with a fork and stir the charred courgettes and roasted peppers through. Taste and season with salt and pepper.
Once the chicken pan has cooled slightly add the zahtar and honey to the pan. Stir to coat the chicken. Share the bulgur between your bowls and top with the chicken and rocket. Finish with a drizzle of yoghurt and enjoy!