Preheat your oven to 375°F (190°C).

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced chicken breast and sauté for about 5–7 minutes until browned and cooked through. Remove from skillet and set aside.

Add the diced onion and minced garlic to the same skillet. Sauté for 2–3 minutes until onion is translucent and fragrant.

Introduce the cauliflower rice, broccoli florets, and bell peppers to the skillet. Cook for about 5 minutes until vegetables are tender but still crisp.

Return the cooked chicken to the skillet, pour in the chicken broth, and add thyme, oregano, paprika, salt, and pepper. Mix thoroughly and heat for an additional 1–2 minutes.

Transfer the mixture into a greased 9x13 inch baking dish, spreading it evenly.

Sprinkle the shredded mozzarella and grated Parmesan cheese over the top of the casserole.

Bake in the preheated oven for 20–25 minutes or until the cheese is bubbly and golden brown.

Let the casserole rest for about 5 minutes before serving.

Garnish with fresh parsley before serving.