Chive & Mustard Chicken with Roast Vegetables & Bulgur Salad

Steps

1. Preheat oven to 220ºC. Line an oven tray with baking paper. Bring a full kettle to the boil. Prepare roast vegetables, garlic and chives.
2. Toss onion, mushrooms and carrot on prepared tray with oil and season. Roast for 18-20 minutes, turning once, until tender and lightly golden.
3. Add bulgur and a pinch of salt to a medium, heatproof bowl and cover with boiling water. Cover and leave to soak for 15-18 minutes, until tender. Drain well through a sieve. Reserve bowl.
4. In a small bowl, whisk together oil, vinegar, mustard and honey. Grate courgette, roughly chop spinach and set aside.
5. Pat chicken dry 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 two 1.5cm thick steaks. Heat oil in a medium frypan on medium-high heat. Season chicken and cook for 2-3 minutes each side (depending on thickness), or until cooked through.
6. Add garlic, chives, mustard and stock to pan. Cook for about 2 minutes, turning chicken often, until liquid has reduced slightly. Remove chicken from pan (leaving the sauce) and set aside to rest. Reduce stock by half. Remove pan from heat then stir through sour cream. Lightly season to taste.
7. Toss bulgur in reserved bowl with all remaining bulgur salad ingredients, including dressing. Season to taste. Slice chicken thickly and toss back through any resting juices.
8. To serve, share bulgur salad between plates. Top with roast vegetables and spoon over chive and mustard chicken with sauce.