Season the Chicken with the Cajun seasoning to taste, set aside.
Pre-heat the Skillet at medium-high for 3 minutes. (Chef Note: The temperature is correct when a few drops of water are sprinkled on the utensil, and they move around the surface without evaporating.)
Place the Chicken in and cook for 5 minutes with the Lid Ajar, then flip the Chicken over.
Place the Bell Peppers and Onion over the Chicken.
Lower the heat to low, place the lid on with the Redi-Temp Valve closed and cook for 12 minutes.
Transfer the Chicken to a plate and keep warm until ready to slice.
Mix the Bell Peppers and Onions with the remaining liquid and adjust seasoning with salt if needed, transfer to a plate.
Clean the skillet and place the Cauliflower and ¼ cup of Water in.
Place the lid on with the Redi-temp Valve Open and turn on the heat to medium-high and wait until it whistles.
Once it whistles take the lid off and season the Cauliflower with Salt to taste and mix well.
Cook until the water has evaporated and turn off the heat.
Slice the cooked Chicken Breast.
Assemble your bowl by placing some Cauliflower rice, sliced Chicken and Bell Peppers and Onions and then garnish.
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