STEP 1 (5 minutes): Dice 400g of chicken breast into 2 cm cubes. Thinly slice 400g of cabbage, 150g of onion, and 150g of bell pepper. Peel and finely chop 20g of garlic. Peel and julienne 100g of carrots.

STEP 2 (5 minutes): Heat 20ml of olive oil in a large skillet or wok over medium-high heat. Add the diced chicken and season with half of the 10g smoked paprika, 5g oregano, 4g salt, and 2g pepper. Sear the chicken for 3-4 minutes until lightly browned on all sides. Remove the chicken from the skillet and set aside.

STEP 3 (5 minutes): Add the sliced onion, julienned carrots, and bell pepper to the same skillet. Sauté for 3-4 minutes until the vegetables start to soften. Add the chopped garlic and sauté for another 1 minute until fragrant.

STEP 4 (5 minutes): Add the sliced cabbage to the skillet. Stir well, cover, and cook for 3-4 minutes until the cabbage begins to wilt. Stir in the remaining smoked paprika and oregano.

STEP 5 (5 minutes): Return the seared chicken to the skillet. Pour in 150ml of chicken broth. Bring to a simmer, cover, and cook for 5 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. Garnish with freshly chopped 10g parsley before serving.