Low-Carb Brazilian Chicken Stroganoff

Steps

1. Season the chicken breast with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook the chicken breast until browned on both sides and cooked through. Remove from the skillet and set aside. 2. In the same skillet, add the onion, garlic, and red bell pepper. Sauté until the vegetables are softened. 3. Add the mushrooms and cook until they release their moisture and start to brown. 4. Stir in the tomato paste and paprika. Cook for a minute to toast the spices. 5. Pour in the chicken broth and bring to a simmer. Cook until the liquid is reduced by half. 6. Slice the cooked chicken breast into thin strips and return it to the skillet. 7. Stir in the heavy cream and let it simmer for a few minutes until the sauce thickens slightly. 8. Season with salt and pepper to taste. 9. Serve the low-carb Brazilian chicken stroganoff over cauliflower rice or zucchini noodles. 10. Garnish with fresh parsley.