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Lightly score the thickest part of the chicken and season with sea salt, black pepper and the ras el hanout.
Place in a large non-stick frying pan on a medium-high heat with 1 tablespoon of olive oil and cook for 5 minutes, or until golden, turning halfway.
Peel and finely slice the garlic, use a speed-peeler to strip the lemon peel into small pieces and add both to the pan.
Cook for 2 minutes, or until the garlic is golden, then move the garlic on top of the chicken and add the blueberries.
Once they start to pop and the chicken is cooked through, remove it all to a board, leaving the pan on the heat.
Tip in the grains with the lentils, juice and all.
Reduce for 2 minutes, then add the peas and cook until hot through.
Squeeze in half the lemon juice, season to perfection and divide between serving bowls with the blueberries.
Slice and add the chicken, plus any resting juices.
Pick over the mint and crumble over the feta.
Serve with lemon wedges and extra ras el hanout.