Prep Time – 20minutes
Cook Time – 25 Minutes
Calories 385 per serve + wine
1 clove garlic, crushed
finely grated zest and juice of 2 lemons
half a teaspoon allspice berries, crushed
half a teaspoon fennel seeds, crushed
1 teaspoon flaky salt
half a teaspoon freshly ground black pepper
2 tablespoons fresh thyme leaves
1 tablespoon olive oil
600g skinless chicken breasts
4 medium zucchini
100g bulghar wheat
16 cherry tomatoes, halved
1 small bunch flat leaf parsley leaves
2-3 tablespoons extra virgin olive oil
Heat the oven to 200C.
In a small bowl, mix together the lemon zest, allspice, fennel, thyme, half a teaspoon salt and quarter of a teaspoon pepper, and the olive oil and mix well. Place the chicken pieces on a roasting tray and rub with the oil mix. Roast for 10 minutes.
Cut the zucchini in half lengthways then each half into thirds. Add to the roasting dish and continue roasting the chicken and zucchini for 15 minutes.
Cool then slice/ tear the meat into pieces.
Place the bulghar wheat in a bowl and cover with warm water. Leave to soak for 30 minutes until tender but not too soft. Drain well and press down hard on the wheat with the back of a spoon to squeeze out excess water.
In a bowl whisk together the lemon juice and olive oil. Add the bulghar wheat, zucchini, cherry tomatoes and parsley and mix.
Arrange on a serving dish with the chicken and drizzle with a little extra virgin olive oil if liked.
Serving suggestion, scatter over crumbled goat feta for extra zing.