Spiced Chicken

Steps

1. Preheat oven to 220ºC. Line an oven tray with baking paper. Bring a full kettle to the boil.
2. Place bulgur and a pinch of salt in a small, heatproof bowl. Cover with boiling water and a plate and leave for 15-18 minutes, until grains are tender. Drain well through a sieve.
3. While bulgur is soaking, toss beetroot and carrot with first measures of oil and chicken spice mix on prepared tray. Season with salt and pepper. Roast for 15 minutes to start with. While vegetables roast, cut broccoli into small florets and roughly dice stalk.
4. When vegetables have been roasting for 15 minutes, remove tray from oven and toss through broccoli. Return tray to oven and roast a further 10 minutes, until cooked through.
5. Pat chicken dry with paper towels and add to a small bowl with lemon juice and second measures of chicken spice mix and oil. Season and use hands to rub marinade in thoroughly.
6. Heat a medium, dry fry-pan on medium-high heat. Cook chicken for 3-4 minutes each side (depending on thickness), until just cooked through. Set aside, covered in foil, to rest for 5 minutes before slicing thickly. Reserve any resting juices.
7. While chicken rests, combine chimichurri and yoghurt in a small bowl. Whisk all vinaigrette ingredients in a medium bowl with a pinch of salt. Toss cooked bulgur, roast vegetables and spinach together in bowl with vinaigrette, along with any chicken resting juices. Season to taste.
8. TO SERVE divide spiced chicken, roast vegetables and bulgur between plates. Drizzle with chimichurri yoghurt.