Quick and Easy Low Carb Chicken Cheesesteak
This low-carb version hits all the right notes - tons of flavor, melty cheese, and tender vegetables - minus the guilt. The best part? You probably have everything you need in your kitchen right now.
Ingredients
- 2 Chicken breasts
- 1 Bell pepper sliced
- 1-2 cups Mushrooms sliced
- 1 Medium onion sliced
- 4 slices Provolone cheese
- 2 tbsp Worcestershire sauce
- 2 tbsp Avocado oil
- Garlic Powder
- Salt
- Pepepr
Instructions
- Wash and dry fresh produce. Slice bell peppers lengthwise into thin strips.
- Slice the onion into thin half moons.
- Thinly slice the mushrooms.
- Preheat a skillet over medium-high heat.
- Season both sides of the chicken breasts with salt, pepper and garlic powder.
- Slice the chicken breasts into strips.
- Add 1 tbsp of oil to the preheated skillet and swirl to coat the bottom.
- Add chicken and stir until completely cooked through, about 5-7 minutes.
- Remove chicken from the skillet and set aside.
- Return skillet to medium-high heat, add the rest of the oil (1 tbsp) to the skillet and swirl to coat the bottom. Add onions and peppers and stir-fry for 2-3 minutes, or until softened. Add mushrooms and continue to cook another 2-3 minutes or until all veggies are fork tender and slightly caramelized.
- Add chicken back to the skillet and stir.
- Add Worcestershire sauce and stir to coat.
- Cover chicken and veggies with provolone cheese, turn off the heat and cover until melted.
- Split between two plates to serve, and enjoy!
- If meal prepping, set one portion aside before adding the cheese and store in refrigerator. To reheat, add to skillet until veggies and chicken are hot and melt fresh provolone on top.