1. 1

   Step 1

   Clean, wash, deseed, and dice 2 red bell peppers.

2. 2

   Step 2

   Peel and finely chop 1 onion.

3. 3

   Step 3

   Wash 1 handful of parsley, shake dry, and finely chop.

4. 4

   Step 4

   Clean and wash 600 g cauliflower and chop very finely into rice-sized pieces.

5. 5

   Step 5

   Pat 500 g chicken breast fillet dry with paper towels and cut into thin strips.

6. 6

   Step 6

   Heat 2 tbsp olive oil in a large pan.

7. 7

   Step 7

   Fry the chicken strips over medium heat for 330 seconds until golden brown, then remove from the pan and set aside.

   Timer 6 min
8. 8

   Step 8

   Sauté the onion and diced bell peppers in the pan for 210 seconds until they start to take on some color.

   Timer 4 min
9. 9

   Step 9

   Add the cauliflower rice and cook, stirring, over medium heat for 360 seconds until al dente.

   Timer 6 min
10. 10

    Step 10

    Return the cooked chicken to the pan.

11. 11

    Step 11

    Season with 1 tsp paprika powder, a little pepper, and salt, and toss everything briefly.

12. 12

    Step 12

    Drizzle the pan with 0.5 tsp lemon juice and sprinkle with the chopped parsley.

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