• 200g Chicken Breast Chicken Breast, skinless, grilled
• 270g bulgur wheat Bulgur Wheat, cooked
• 80g cherry tomatoes Cherry Tomatoes
• 80g red pepper Red Pepper
• 20g harissa paste Harissa Paste
• 10g lemon juice Lemon Juice
• 50g greek yoghurt Greek Yoghurt, 0% fat
• 10g olive oil Olive Oil
• 30g pomegranate seeds Pomegranate Seeds
• fresh mint

1. 1

   Prep everything first: wash and trim the cherry tomatoes and peppers, then measure out the sauce ingredients.

2. 2

   Simmer the bulgur wheat for 10-12 minutes until tender, then drain well.

3. 3

   Season the chicken breast, butterfly it so it cooks evenly, then grill or pan-sear over medium-high heat for 5-6 minutes per side until the juices run clear (75°C in the thickest part).

4. 4

   Loosen the harissa with lemon juice and brush it over the protein before cooking. Swirl a little extra harissa through the yoghurt to serve.

5. 5

   Meanwhile, steam or stir-fry the cherry tomatoes and peppers for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: bulgur wheat first, then the veg and chicken breast, spooning over any remaining sauce. Finish with the fresh mint.

7. 7

   Bulking upgrade: add the olive oil, pomegranate seeds for extra energy-dense calories.

Tap ingredients and steps to tick them off as you cook.