Middle Eastern Chicken & Bulgur Bowl

• Meanwhile, heat a medium saucepan over medium-high heat. Add bulgur wheat, chicken-style stock powder and the water. Stir to combine, then bring to the boil. Cover with a lid and reduce heat to low. Cook for 10 minutes, then remove pan from heat and keep covered until bulgur is tender and water is absorbed, 10-12 minutes. • When the bulgur is ready, stir through the roasted veggies, baby spinach leaves and green dressing. Season to taste. Toss to combine.

TIP: The bulgur will finish cooking in its own steam, so don't peek!

Custom Recipe: If you've swapped to chicken tenderloin, combine chicken tenderloin with spice blend as above. When the veggies have 10 minutes remaining, heat a frying pan with a drizzle of olive oil over medium-high heat. Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side.