• Preheat your oven to 220°C/200°C fan/gas mark 7.
• Drain and rinse the chickpeas in a sieve.

• Add the butternut squash, carrots and chickpeas to a lined baking tray.
• Toss with salt, pepper, paprika, half a sachet of Italian herbs (per 2P) and a good glug of oil.
• Roast until the veg is tender, 30-35 mins.
• When the veg has cooked for 5 mins, add the chicken to the baking tray, drizzle with oil and season with salt and pepper. Cook for remaining 25-30 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
• When 5 mins of cooking time remain, scatter the almonds over the veg then return the tray to the oven to finish roasting.

• Meanwhile, pour 300ml water (per 2P) into a large pot for the bulgur. Stir in the stock and bring to the boil.
• Stir in the bulgur, bring back to the boil and simmer for 1 min.
• Pop a lid on the pot and remove from the heat.
• Leave aside for 12-15 mins.
• Just before serving, stir the pesto through the bulgur, fluffing it up as you go.

TIP: If you prefer, don't stir through the pesto and drizzle it over the dish before serving instead.

• Divide your pesto bulgur between bowls.
• Top with the chicken, chickpeas and tender roast veg.
• Crumble the Greek style cheese over the top.
• Finish with a drizzle of balsamic glaze.