Chicken with cauliflower and peas

• 2 chicken fillets
• 1 medium-sized cauliflower
• 200 g of peas (frozen or fresh)
• 1 onion
• 2 cloves of garlic
• 1 tablespoon of olive oil
• salt and pepper to taste
• 1 teaspoon of fresh or dry thyme (or other herb to taste)
• 1/2 lemon (for juice)
• parmesan or grated cheese (optional)

Cut the chicken fillet into strips or cubes, season them with salt, pepper and ground paprika. Heat the olive oil in a medium-hot pan and fry the chicken until golden brown and cooked through (about 6-8 minutes). Then he puts it on a plate.

Divide the cauliflower into smaller florets and cook it briefly in salted dill (about 5 minutes) until it softens a little, but still remains firm. Then drain it.

In the same pan where you roasted the chicken, add the chopped onion and garlic and fry them until they become soft and fragrant. Then add cauliflower and peas. Roast for another 5-7 minutes, until the cauliflower turns golden and the peas soften.

Add the roasted chicken to the fried vegetables and mix everything together. Drizzle with lemon juice and sprinkle with thyme (or herb of choice). Add salt and pepper if necessary.

Serve the dish warm. If you wish, you can sprinkle it with freshly grated parmesan or other cheese of your choice for additional richness of taste.