Cauliflower rice stir-fry
by Tavolino
A light and low-carb stir-fry with tender chicken breast, crunchy cauliflower rice, and fresh vegetables. A quick and healthy meal for everyday life.
Ingredients
- red bell peppers 2
- onion 1
- parsley 1 handful
- chicken breast fillet 500 g
- cauliflower 600 g
- olive oil 2 tbsp
- sweet paprika powder 1 tsp
- pepper to taste
- salt to taste
- lemon juice 0.5 tsp
Preparation
- 1
Clean, wash, deseed, and dice 2 red bell peppers.
- 2
Peel and finely chop 1 onion.
- 3
Wash 1 handful of parsley, shake dry, and finely chop.
- 4
Clean and wash 600 g cauliflower and chop very finely into rice-sized pieces.
- 5
Pat 500 g chicken breast fillet dry with paper towels and cut into thin strips.
- 6
Heat 2 tbsp olive oil in a large pan.
- 7
Fry the chicken strips over medium heat for 330 seconds until golden brown, then remove from the pan and set aside.
- 8
Sauté the onion and diced bell peppers in the pan for 210 seconds until they start to take on some color.
- 9
Add the cauliflower rice and cook, stirring, over medium heat for 360 seconds until al dente.
- 10
Return the cooked chicken to the pan.
- 11
Season with 1 tsp paprika powder, a little pepper, and salt, and toss everything briefly.
- 12
Drizzle the pan with 0.5 tsp lemon juice and sprinkle with the chopped parsley.