Greek Lemon Chicken and Bulgur Box

Method

1. 1
   • chicken breast600 g
   • olive oil5 tbsp
   • lemon juice3 tbsp
   • dried oregano2 tsp
   • garlic3
   • salt1 tsp
   • black pepper½ tsp

   Whisk the lemon dressing — Whisk the olive oil, lemon juice, oregano, garlic, salt and black pepper together in a bowl. Spoon a third of it into a small jar and keep it for the grain; toss the chicken strips through the rest until every piece is coated.

2. 2
   • bulgur250 g
   • chicken stock4 dl

   Steep the bulgur — Tip the bulgur into a heatproof bowl, pour over the boiling stock, cover tightly and leave for 15 minutes, until the grains have swollen and drunk every drop. Fluff with a fork and spread it over a tray so it cools quickly.

   ⏱15 min
3. 3
   • chicken breast600 g

   Sear the chicken — Heat a large frying pan over high heat until it just begins to smoke. Sear the chicken in two batches without crowding, 3 to 4 minutes a side, until the edges are deeply caramelised and the centre is opaque and firm to the press.

4. 4
   • chicken breast600 g

   Cool before packing — Lift the chicken onto a plate and leave it to rest and cool for 10 minutes. Anything packed warm into a box turns to steam, and steam is what makes a prepped lunch soggy.

   ⏱10 min
5. 5
   • bulgur250 g
   • cucumber1
   • cherry tomato250 g
   • red onion1
   • fresh dill3 tbsp

   Dress the grain salad — Toss the cooled bulgur with the reserved dressing, the cucumber, cherry tomatoes, red onion and dill until the grains are glossy and flecked green. Taste now, while you can still fix it.

6. 6
   • chicken breast600 g
   • olive oil5 tbsp
   • bulgur250 g
   • feta150 g
   • tzatziki200 g

   Pack and chill the boxes — Divide the bulgur among four containers, slice the rested chicken across the grain and lay it on top, then scatter over the feta and olives. Spoon the tzatziki into four small pots so it stays separate, seal everything and refrigerate; the boxes keep for three days.