Bulgur bowl with chicken

1. Remove the chicken breast from the fridge about 30 minutes before you intend to prepare it.

2. Dab the chicken breast dry with paper towel. Heat the pot on highest level up to the roasting window, switch to a low level and place the chicken breast inside. Roast until the turning point is reached.

3. Turn and season the meat, put the lid back on and turn off the heat. Depending on the thickness, allow to steep for approx. 10 minutes.

4. Thoroughly rinse bulgur under running water. Mix vegetable broth and bulgur in pot. Cover with the Secuquick sofline and close.

5. Heat the pot on highest level up to the soft window, switch to a low level and cook with the time setting “P” in the soft area. At the end of the cooking time put the pot in the inverted lid and allow it depressurize by itself.

6. Halve the avocado, remove the pit and the flesh of the fruit from the skin and cut into slices. Peel carrots and cut into thin slices.

7. Mix bulgur with sesame oil, soy sauce and rice vinegar and divide it into bowls. Plate avocado, carrots and sliced chicken breast on top.