Roast chicken and bulgur wheat salad

The chicken and bulgur wheat combination make this easy-to-prepare salad recipe a substantial meal for dinner.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C/fan180°C/gas 6. In a dish, marinate the chicken in the juice of 1 lemon for 20 minutes.

Step 2

Transfer to a roasting tin, drizzle with the olive oil, scatter with the thyme and season. Add the garlic and roast for 25 minutes until cooked through.

Step 3

Meanwhile, place the bulgur wheat in a bowl and cover with the hot stock. Cover and stand for 15 minutes until tender. Drain in a sieve, squeezing out the excess liquid.

Step 4

Fork through the extra-virgin olive oil, herbs, lemon zest and the rest of the lemon juice. Squeeze out the roast garlic and stir in. Fold through the feta and chopped hazelnuts.

Step 5

Cut the chicken into pieces and spoon onto the salad along with the beetroot. Drizzle with the juices from the roasting tin, and serve.

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