Tarragon Chicken with Lemon Bulgur and Yoghurt

Steps

1. Cook bulgur Thinly slice leek. Heat butter and a small drizzle of oil in a pot on medium heat. Cook leek and ½ tsp salt for 3-4 minutes, until soft. Add bulgur, stir and cook for 1 minute.
2. Add stock and water and bring to a boil. As soon as it boils, cover with a tight-fitting lid, reduce to lowest heat and cook for 8 minutes. Remove from heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking. Fold through spinach and lemon zest and juice. Season.
3. Prep chicken Pat chicken dry and slice into 2cm-wide strips. Add to a bowl with tarragon spice mix, mustard, honey and a drizzle of oil then season and mix to coat well. Cut courgettes in half lengthways and thinly slice.
4. Cook chicken Heat a small drizzle of oil in a non-stick fry-pan on medium-high heat. Cook chicken, in two batches, turning, for about 8 minutes, or until cooked through. Rest, covered.
5. Cook veggies Wipe pan clean, add a small drizzle of oil and return to medium-high heat. Add cherry tomatoes and courgettes and cook for about 3 minutes, shaking pan occasionally, until tomatoes start to blister.
6. Serve bulgur with chicken, veggies and a dollop of yoghurt.