Ras El Hanout Yoghurt Chicken & Veggie Risoni

While the veggies are roasting, place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the ras el hanout, the salt and 1/2 the Greek-style yoghurt. Season with pepper. Add the chicken breast and toss to coat. Set aside to marinate.

Zest the lemon to get a pinch, then slice into wedges. In a small bowl, combine the remaining yoghurt, the lemon zest and a drizzle of olive oil. Season with salt and pepper and set aside. Finely chop the garlic. Finely chop the herbs (reserve some leaves for garnish!).

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the chicken until cooked through, 3-5 minutes each side (depending on thickness). In the last minute of cook time, add the honey and toss to coat. Transfer to a plate. TIP: Don’t worry if the chicken chars in the pan – this just adds more flavour! TIP: Chicken is cooked through when it's no longer pink inside.

Wipe out the pan, then return to a medium-high heat with a drizzle of olive oil. Cook the garlic, stirring, until fragrant, 1 minute. Add the risoni, the water and vegetable stock powder. Bring to the boil, then reduce the heat to medium and simmer, stirring occasionally, until the risoni is ‘al dente’ and the water has been absorbed, 10-15 minutes. Stir through the roasted veggies, herbs, salad leaves, any chicken resting juices and a squeeze of lemon juice. Season to taste. TIP: Add an extra splash of water if the liquid is absorbed before the risoni is tender.