Paprika Chicken & Roast Veggie Freekeh with Garlicky Lemon Yoghurt

While the freekeh is cooking, slice the zucchini into 1cm half-moons. Chop the red onion into 2cm wedges. Thinly slice the capsicum. Slice the carrot (unpeeled) into 1cm half-moons. Place the veggies on an oven tray lined with baking paper. Drizzle over olive oil and season with salt and pepper. Toss to coat. Roast until tender, 20-25 minutes. TIP: If the veggies don't fit in a single layer, divide between two trays!

While the veggies are roasting, roughly chop the baby spinach leaves. Zest the lemon to get a generous pinch and cut into wedges. Finely chop the garlic. In a medium bowl, combine the garlic & herb seasoning, smoked paprika (see ingredients) and a drizzle of olive oil. Season with salt and pepper. Add the chicken tenderloins and toss to combine.

Heat a large frying pan over medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a small bowl. Return the frying pan to a medium-heat with a drizzle of olive oil and the garlic. Cook until fragrant, 1 minute. Transfer to another small bowl. Add the Greek-style yoghurt and lemon zest to the garlic oil mixture and combine. Season to taste.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the chicken until browned and cooked through, 3-4 minutes each side. Transfer to a plate to rest. Add the roast veggies, spinach and a generous squeeze of lemon juice to the freekeh. Toss to combine and season to taste. TIP: The spice blend will char slightly in the pan, this adds to the flavour!