Wash and dry all produce. Preheat oven to 425 degrees. Peel and halve carrot lengthwise, then thinly slice into half-moons. Halve, peel, and dice onion. Chop zucchini into 1/2-inch pieces. Roughly chop apricots. Zest and halve lemon. TIP: Skip zesting if you prefer to save some time.

Cook the carrots and zucchini: In a large ovenproof pan, heat a drizzle of olive oil over medium-high heat. Add carrots and zucchini, and toss until just tender, 4-5 minutes. Season with salt and pepper. Remove from pan and set aside.

Start the bulgur paella: In same pan, heat another drizzle of olive oil over medium heat. Add onions and toss until softened, 2-3 minutes. Add bulgur and apricots, and stir to coat in oil. Add 1 1/4 cups water and stock concentrate, and bring to a boil.

Stir carrots, zucchini, and lemon zest into pan. Season with salt and pepper. If you don’t have an ovenproof pan, transfer contents to a baking dish. Bake uncovered until water is absorbed and bulgur is tender, about 10 minutes. TIP: If liquid absorbs too quickly, add a splash of water as needed.

Cook the chicken: Heat a drizzle of olive oil in another large pan over medium-high heat. Season chicken breasts on all sides with salt and pepper. Sear until browned and no longer pink in the middle, 5-7 minutes per side.

Chop parsley and cut lemon into wedges. Place chicken on top of paella. Sprinkle with parsley, serve with lemon wedges, and enjoy!