Philly Chicken Bowls

A hearty and satisfying twist on the classic Philly cheesesteak, transformed into a wholesome bowl. Packed with seasoned chicken, sautéed veggies, and melted provolone, it’s perfect for a cozy weeknight meal.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Main Course

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

Chicken & Veggies

1.5 lbs boneless skinless chicken breast sliced thin
2 large bell peppers green and red
1 large yellow onion sliced
8 oz baby portobello mushrooms sliced
3 cloves garlic minced
2 tbsp olive oil or butter
6 slices provolone cheese or American cheese
1 tsp salt to taste
1/2 tsp black pepper cracked
1 tsp dried oregano optional
1 splash Worcestershire sauce

Serving Base

2 cups cooked rice white, brown, jasmine, or cauliflower rice

Equipment

Large skillet,
Chef's Knife
cutting board,

Method

Slice the chicken breast into thin strips against the grain. Season with salt, pepper, and oregano. Let rest while preparing veggies.
Heat a large skillet over medium-high heat with olive oil. Add sliced onions and peppers. Cook for 5-7 minutes until softened and golden. Add mushrooms and continue cooking until browned.
Push the veggies to the edges of the pan. Add more oil if needed and place chicken in the center. Sear undisturbed for 2 minutes, then stir and cook until fully cooked.
Stir in minced garlic and Worcestershire sauce. Cook for an additional minute until fragrant.
Reduce heat to low. Layer provolone slices on top of the chicken and veggie mixture. Cover the skillet and let the cheese melt for about 2 minutes.
Serve the cheesy chicken mixture over cooked rice or cauliflower rice in bowls.

Notes

For a keto version, serve over steamed broccoli or greens. For a vegan version, swap chicken for seitan or portobello mushrooms and use a plant-based cheese alternative.