For the Vegetable Chicken Bulgur Gröstl, wash and chop the vegetables, sauté and season with salt and pepper.
Bring the bulgur to a boil briefly in a ratio of 1:2 (3/4 cup bulgur, 1.5 cups water) and continue to simmer over low heat until al dente.
Cut the meat into small pieces and marinate with chicken seasoning. Then brown the chicken and add the vegetables and bulgur.
Arrange the vegetable-chicken bulgur gröstl and serve.