Chicken Philly Cheesesteak Bowls with Melted Provolone

Thin-sliced chicken seared with peppers, onions and mushrooms, splashed with Worcestershire and blanketed in melted provolone over a scoop of rice. All the cheesesteak, none of the roll.

Ingredients

• 2 lb boneless chicken breasts, sliced very thin
• 2 green or mixed bell peppers, sliced
• 1 large onion, sliced
• 8 oz sliced mushrooms
• 8 slices provolone
• ⅔ cup rice

From your pantry: 1 tbsp oil, 2 tbsp Worcestershire sauce, 1 tsp garlic powder, 1 tsp onion powder, salt, pepper.

Instructions

1. Cook the rice. Toss the chicken with 1 tbsp Worcestershire, the garlic and onion powders, ½ tsp salt and plenty of pepper.
2. Heat half the oil in a large skillet over medium-high heat. Cook the peppers, onion and mushrooms until soft and browned, 7 to 8 minutes. Move to a plate.
3. Add the remaining oil and sear the chicken in a single layer until browned and cooked through, 4 to 5 minutes, chopping it with the spatula as it cooks.
4. Return the vegetables, add the remaining Worcestershire and toss. Lay the provolone over the top, cover and cook on low until melted, 1 to 2 minutes.
5. Scoop the cheesy chicken and vegetables over rice.

Tip: Freeze the chicken for 20 minutes before slicing; it firms up so you can cut it paper-thin like steak for a sandwich.

Nutrition per serving

Good for

Adapted from Recipe Girl.

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