Preheat your oven to 200°C/Fan 180°C/Gas 6. Pick the rosemary leaves off their woody sprigs and finely chop them. Peel and finely grate the garlic. Slide the rosemary and garlic into a large mixing bowl. Grate in the lemon zest and add 1 tsp dried oregano. Add a pinch of salt and pepper and stir in 2 tsp oil. Add the chicken breast mini fillets and stir to coat them. Set aside.

Peel the red onions and slice them into thin wedges. Trim the courgette and cut it into batons. Slice the vine tomatoes into wedges. Pop all 3 ingredients into the bowl with the chicken. Toss together till everything is coated.

Tip the chicken and veg into a large roasting tin and spread out to form an even layer (use 2 roasting tins if needed). Slide into the oven and roast for 20-25 mins, till the veg are tender and the chicken is cooked through.

While the chicken and veg roast, tip the bulgar wheat into a heatproof bowl and pour in 150ml boiling water. Pop a plate on top of the bowl and set aside to soak for 10-15 mins. The bulgar will soak up the water and become tender.

Roughly chop the spinach. When the bulgar wheat is cooked, stir through the chopped spinach. Juice in the lemon and season with a pinch of salt and pepper.

Divide the bulgar wheat between a couple of plates. Top with the rosemary roasted chicken and veg and serve.