Lemon Chicken & Bulgur

📝 Ingredients

• 600 g chicken breast
• 2 lemons
• 3 garlic cloves
• 1 tbsp dried oregano
• 2 tbsp olive oil
• 240 g bulgur wheat
• 1 chicken stock cube + 500 ml hot water
• 1 tin chickpeas (265 g drained)
• 3 tomatoes (about 120 g each)
• 1 cucumber (about 300 g)
• 30 g fresh parsley
• 200 g Greek yoghurt (for the sauce)
• Salt, black pepper

🍴 Utensils

• Ovenproof dish
• Saucepan with lid
• Mixing bowl
• Fine grater
• 4 airtight containers

📖 Steps

1. Preheat the oven to 200 °C. In an ovenproof dish, mix the zest and juice of one lemon, 2 crushed garlic cloves, the oregano, 1 tbsp olive oil, salt and pepper. If the chicken breasts are thick, slice them in half horizontally.
2. Coat the chicken thoroughly in the marinade on all sides and leave to rest for 15 min at room temperature (or up to 12 hours in the fridge, covered). Don't go beyond overnight: the lemon's acidity would end up making the meat mushy.
3. Roast the chicken for 15 to 20 min depending on thickness, until the flesh is white all the way through and the juices run clear when pierced. Leave to rest for 5 min under a sheet of foil before slicing, so it stays juicy.
4. Meanwhile, bring 500 ml water to the boil in a saucepan and dissolve the stock cube in it. Tip in the bulgur, cover and cook over a low heat for 10 min, then turn off the heat and leave to swell for 5 min, covered, before fluffing up with a fork.
5. Drain and rinse the chickpeas. Finely dice the tomatoes and cucumber and chop the parsley. Mix everything into the cooled bulgur in a large bowl with the juice of half a lemon and 1 tbsp olive oil, then adjust the seasoning with salt and pepper.
6. Make the sauce: mix the Greek yoghurt with the last garlic clove, grated, the juice of the remaining half lemon, a pinch of salt and some pepper. Divide it between 4 small lidded pots, kept separate so it doesn't make the bulgur soggy.
7. Slice the chicken and divide it between 4 airtight containers with the bulgur. Leave to cool uncovered for 30 min at most, then seal and put straight in the fridge: the boxes keep for 3 days.
8. At mealtime, enjoy it cold like a salad, or reheat for 1 min 30 s in the microwave with the lid slightly ajar. Only add the yoghurt sauce after reheating, so it stays fresh and doesn't split.