Grilled Chicken with Bulgur Vegetables and Pumpkin Chutney

Steps

1. Bring a small pot of salted water to the boil. Bring a half-full kettle to the boil. Preheat BBQ hot plate or grill to high (if using). Place bulgur in a small, heat-proof bowl. Cover with boiling water and leave to cook for about 15 minutes, until grains are tender then drain well.
2. Pat chicken dry and place on a small plate. Toss with a drizzle of olive oil and grilled chicken spice mix. Set aside to marinate at room temperature for a few minutes.
3. Cook broccoli in pot of boiling water for 2–3 minutes then add snow peas and cook a further 30 seconds, until vegetables are bright green and still crunchy.
4. Heat a drizzle of oil in a small fry-pan on medium heat and cook chicken for 4–5 minutes each side, until golden brown and cooked through. Remove from pan and cover, to rest for 2–3 minutes before slicing.
5. In a small bowl mix pumpkin chutney, mayonnaise and 1 tablespoon of parsley together well. In a medium bowl combine cooked bulgur and vegetables, currants and 1 tablespoon of parsley. Drizzle with extra-virgin olive oil and season to taste.
6. To serve, place bulgur and vegetables onto a plate and top with grilled chicken. Spoon over pumpkin chutney and sprinkle with remaining parsley.