Preheat your oven to 200°C/Fan 180°C/Gas 6. Peel and finely chop the red onion. Dice the tomatoes. Peel and finely chop the garlic.

Pour 1 tbsp olive oil into a deep frying pan and warm it on a high heat. Rub the chicken breasts with a pinch of salt and pepper. When the pan is hot, add the chicken and fry for 2-3 mins on each side till golden. Transfer the chicken to a deep ovenproof dish and slide into the oven for 15 mins.

Meanwhile, turn the heat under the frying pan down to medium. Add the onion, tomatoes and garlic with a pinch of salt and pepper. Fry for 5 mins, stirring occasionally, till softened. Fill and boil your kettle.

Shred the baby leaf spinach and stir it into the veg. Cook for 1-2 mins till wilted. Tip in the bulgar wheat and pour in 300ml boiling water. Stir then cover the pan with a lid (you can use a baking tray if you don't have a lid that fits). Take off the heat and set aside for 10 mins.

Pop the room temperature butter into a small bowl and add ½-1 tsp harissa paste (it's spicy, so add as much or little as you prefer). Grate in the lemon zest and squeeze in the juice from 1 half. Mash together to combine.

When the chicken has cooked for 15 mins, remove it from the oven and spoon the harissa butter over the chicken. Return to the oven for 5 mins to melt the butter and finish cooking the chicken.

Drain any remaining water off the bulgar wheat, then fluff it with a fork and squeeze in a little juice from the remaining lemon half. Taste and add more salt or pepper if needed. Divide the bulgar between 2 warm plates, top with the chicken and drizzle with over the harissa butter sauce. Serve with wedges of the remaining lemon for squeezing.