Multicooker Chicken & Bulgur with Vegetables

1. 1 Chicken thighspack 900 g ≈ $3.99 140 g
2. 2 Bulgurpack 500 g ≈ $3.00 70 g
3. 3 Carrots≈ $1.50 per kg 50 g
4. 4 Onions≈ $1.60 per kg 40 g
5. 5 Bell peppers≈ $6.00 per kg 60 g
6. 6 Sunflower oil 8 ml
7. 7 Paprika 1 g
8. 8 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Pat chicken¹ thighs dry, cut into 3 cm chunks. Slice onion⁴ into half-rings, dice carrots³ into 1 cm cubes, and cut bell⁵ peppers into strips.

2. Add oil to the multicooker pot and sear the chicken¹ on the *Sauté* setting for 8 minutes until golden brown.

3. Add the onion⁴ and cook for 5 minutes until soft, then stir in the carrots³ and bell⁵ peppers, cooking another 5 minutes.

4. Add rinsed bulgur², salt, and paprika, stirring well to combine.

5. Pour in 150 ml hot water, close the lid, and cook on the *Pilaf/Grains* setting for 30 minutes.

6. Let it sit covered for 5 minutes after cooking so the bulgur² absorbs the liquid and the chicken¹ tenderizes.

7. Stir and serve in bowls.

In short

• In the planner this dish is cooked for two days: reheat on day two.
• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.