Place the vegetable stock in a small saucepan and bring it to a boil.
As soon as the stock boils, add the bulgur and let it boil for 22–24 minutes.
When the bulgur is ready, drain it and spread it in a non-stick baking tray.
On a cutting board, with a sharp knife, cut the peppers into thin strips and cut the onion in half, then into fine slices.
Heat a non-stick pan over high heat and add half of the olive oil.
Sear the chicken leg fillets well on all sides, seasoning with salt and freshly ground pepper.
When the fillets are browned, remove them to a bowl. Return the pan to high heat with whatever fat remains, adding the rest of the olive oil.
Sauté the peppers for 3-4 minutes, seasoning with salt and freshly ground pepper.
Deglaze with the white wine; once it evaporates, transfer the peppers to the tray with the bulgur.
Add the lemon zest, lemon juice, and finely chopped parsley, drizzle with olive oil, season with salt and freshly ground pepper, and mix well.
Lay the chicken leg fillets on top and bake in a pre-heated oven at 180° C (fan setting) for 20–25 minutes.
