Lemon Thyme Chicken with Herbed Bulgur, Sautéed Veggies and Pumpkin Chutney

Steps

1. a small pot of salted water to the boil.
2. Cook bulgur in pot of boiling water for 10–12 minutes then drain well through a sieve. Mix through parsley and season with pepper.
3. While bulgur cooks, pat chicken dry with paper towels and cut into steaks. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make 2 thin steaks. Place on a small plate and toss with a drizzle of olive oil and rub with thyme, lemon zest and salt.
4. Heat a drizzle of oil in a small fry-pan on medium heat. Cook chicken for 2–3 minutes each side until golden brown and cooked through. Remove from pan, squeeze over lemon juice and wrap in foil to rest for 2–3 minutes.
5. Return pan to heat and increase to high. Cook onion, courgette, and capsicum for 1–2 minutes. Toss through spinach and season to taste with salt and pepper. Remove from heat.
6. In a small bowl, combine all pumpkin chutney ingredients and mix well.
7. Place herbed bulgur and sautéed vegetables on a plate and top with chicken. Spoon over pumpkin chutney or dollop on the side. Sprinkle with parsley and almonds.