Pan-Fried Zahtar Chicken Breast

a) Heat a drizzle of oil in a medium saucepan on a medium high heat. b) When hot, add the onion and pepper and cook stirring frequently until tender, 5-6 mins. c) Add the garlic and cook for a further 1 minute.

a) Once the garlic has cooked, pour the water (see ingredients for amount) and chicken stock powder into a saucepan and bring to the boil. b) Stir in the bulgur, bring back up to the boil and simmer for 1 minute. c) Pop a lid on the pan and remove from the heat. d) Leave to the side for 12-15 mins or until ready to serve.

a) Meanwhile, heat a drizzle of oil in a medium frying pan on medium high heat. b) Once hot, add the chicken breast, season with salt and pepper and cook until browned, 4-5 mins on each side. c) Pop onto a baking tray, sprinkle over the zahtar spice and roast until cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

a) Once bulgur has steamed, carefully fluff it wth a fork and stir through the balsamic vinegar. b) Taste and season with salt and pepper.