Balanced lemony chicken steaks with bulgar and yoghurt

Method

Cook it  

1. Boil a kettle of water. 
2. Grate carrots. 
3. Cut cauliflower into small florets. 
4. Heat butter and oil in a pot on medium-high.  
5. Cook carrot and cauliflower for about 4 minutes, until soft.  
6. Add bulgur and boiling water measure and bring to the boil.  
7. Once simmering, cover with a lid, drop heat to low and cook for 10 minutes. 
8. Remove from heat, lid on and steam for 10 minutes.  
9. Liquid should be absorbed and grains tender.  
10. Once cooked, fold through spinach and lightly season to taste with salt and pepper.  

Prep it  

1. Mince garlic.  
2. Zest lemon. 
3. Pat chicken dry. 
4. Cut into steaks by placing your hand flat on top of chicken and slicing through horizontally.  
5. Add to garlic, lemon, and chicken to a bowl. 
6. Mix to combine.  

Sear it 

1. Heat oil in a fry pan on medium-high.  
2. Cook chicken for 3-5 minutes on each side, or until golden and cooked through. 
3. Set aside to rest.  

Finish it 

1. In a bowl, combine yoghurt, lemon juice and honey. 
2. Thinly slice chicken. 

Eat it  

1. Serve bulgur topped with chicken. 
2. Dollop over honey yoghurt. 

Dig in!