Easy Chicken Cheesesteak Recipe
This easy chicken cheesesteak skillet is a one-pan, high-protein dinner with peppers, onions, mushrooms, and melty provolone, perfect for busy weeknights.
Servings 4
Calories 325kcal
Ingredients
- 1 lb. chicken tenderloins or chicken breast
- 2 tablespoon Worchester sauce
- ⅓ cup coconut aminos
- 1 tablespoon apple cider vinegar
- 1 tablespoon avocado oil
- 1 red bell pepper
- 1 green bell pepper
- 2 cloves garlic, minced
- ½ teaspoon red pepper flakes (optional)
- 8 oz package sliced baby bella mushrooms
- 1 white onion
- 8 slices of thinly sliced provolone
Instructions
- Thinly slice the chicken tenderloins and place in a bowl. Add 2 tablespoons Worcestershire sauce, 3 tablespoons coconut aminos, and 1 tablespoon apple cider vinegar. Toss to coat and marinate for at least 30 minutes.
- Slice the bell peppers, mushrooms, and onion.
- Heat 1–2 tablespoons oil in a large oven-safe skillet over medium heat. Add peppers and onions and sauté for about 10 minutes, until softened and lightly caramelized.
- Add mushrooms, garlic, and red pepper flakes. Cook for 5 more minutes.
- Push the vegetables to one side of the skillet.
- Add remaining oil to the empty side, then add the marinated chicken. Cook over medium heat for 8–10 minutes, stirring occasionally, until the chicken is cooked through. Stir in about 3 tablespoons remaining coconut aminos.
- Arrange provolone slices evenly over the skillet. Broil on low for about 5 minutes, or until the cheese is melted and lightly crisped.
Nutrition
Calories: 325kcal