Cauliflower Rice Skillet

Ingredients

• 2 red bell peppers
• 1 onion
• a handful parsley
• 500 g chicken breast fillet
• 600 g cauliflower
• 2 tbsp olive oil
• 1 tsp Sweet paprika powder
• Pepper
• Salt
• 0.5 tsp lemon juice

Instructions

1. 1.

   Clean, wash, halve, seed, and dice the bell peppers. Peel and finely chop the onion. Clean the parsley, remove leaves, wash, shake dry, and finely chop. Pat the chicken breast fillet dry with paper towels and cut into thin strips. Clean, wash, and finely chop the cauliflower.

2. 2.

   Heat oil in a large skillet. Cook the chicken strips over medium heat for 5–6 minutes until golden brown on all sides. Remove and set aside.

3. 3.

   Sauté onion and bell pepper in the remaining heat for 3–4 minutes until they take on a light color. Add the cauliflower rice and stir, cooking over medium heat for 5–7 minutes until al dente.

4. 4.

   Return the chicken to the skillet. Add paprika powder, pepper, and salt, then mix briefly. Drizzle with lemon juice and sprinkle parsley before serving.