Quick chicken and green veg stir-fry

Method

1. Heat a splash of olive oil in a non-stick wok or large frying pan. Slice the chicken into strips and season with salt and pepper, then fry for 2-3 minutes.
2. Add the vegetables to the pan and stir-fry for 3-4 minutes. Add the grains, the zest and juice of 1 lemon, 2 tbsp olive oil and plenty of salt and pepper. Cook for a further 3 minutes. Chop the spring onions and roughly chop the parsley.
3. Check the chicken is cooked through (there should be no pink) and the vegetables and grains are tender, then add the spring onions and a good handful of the chopped parsley and stir. Turn off the heat. 4. Stir a handful of parsley and a squeeze of lemon juice through the yogurt. Divide the stir-fry between 2 plates, then serve topped with the yogurt and sprinkled with ground black pepper and lemon zest.