Smokey Chicken & Roast Veggie Couscous

• While the veggies are roasting, finely chop garlic. • Zest lemon to get a pinch, then slice in half.

• Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. • In a large bowl, combine chicken breast, paprika spice blend (see ingredients), the brown sugar, a pinch of salt, a squeeze of lemon juice and a drizzle of olive oil. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken until cooked through (when no longer pink inside), 3-6 minutes each side (depending on thickness). • Return pan to medium-high heat with a drizzle of olive oil. Cook diced bacon, breaking up with a spoon, until golden, 6-8 minutes. Set aside.

TIP: Don't worry if your chicken gets a little charred during cooking. It adds to the flavour!

• While the chicken is cooking, melt the butter in a medium saucepan over medium-high heat. Cook garlic until fragrant, 1 minute. • Add the water and the chicken stock powder and bring to the boil. Add the couscous and stir to combine. Cover with a lid and remove from the heat. • Set aside until the water is absorbed, 5 minutes. Fluff up with a fork. Add the roasted veggies, cooked bacon, rocket leaves and lemon zest and mix to combine. Season.

• In a small bowl, combine Greek-style yoghurt and a squeeze of lemon juice. Season.