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–+ servings
image of realistic top down mise en place shot showing the fresh ingredients for Philly Chicken Bowls arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight

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 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition 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
 

  1. Slice the chicken breast into thin strips against the grain. Season with salt, pepper, and oregano. Let rest while preparing veggies.
  2. 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.
  3. 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.
  4. Stir in minced garlic and Worcestershire sauce. Cook for an additional minute until fragrant.
  5. 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.
  6. Serve the cheesy chicken mixture over cooked rice or cauliflower rice in bowls.

Nutrition

Calories: 420kcalCarbohydrates: 25gProtein: 35gFat: 18gSaturated Fat: 6gCholesterol: 85mgSodium: 680mgPotassium: 620mgFiber: 3gSugar: 8gVitamin A: 1200IUVitamin C: 110mgCalcium: 220mgIron: 3.2mg

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.
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