Mediterranean chicken bowl

Ingredients

• 170 g chicken breast
• 70 g bulgur wheat
• 120 g courgettes
• 80 g red pepper
• 25 g olives
• 50 g natural yogurt
• 8 ml olive oil

Method

1. Heat the oven to 200°C (180°C fan). Cut the courgettes and red pepper into chunks, toss with half the olive oil, salt and black pepper and spread on a baking tray.
2. Cut the chicken breast into strips about 2 cm thick, toss with the rest of the olive oil, season and add to the tray in a single layer.
3. Roast for 18–20 minutes, turning halfway, until the chicken is white all the way through with no pink and the juices run clear, and the vegetables are tender and browned at the edges.
4. Meanwhile, put the bulgur wheat in a heatproof bowl with a pinch of salt and pour over boiling water from the kettle to cover by about 1 cm. Cover and leave for 15 minutes until tender, then fluff with a fork and drain off any water left.
5. Halve the olives. Season the natural yogurt with salt and black pepper and loosen it with a splash of water.
6. Divide the bulgur between bowls, top with the chicken and vegetables, scatter over the olives and spoon on the yogurt.