YOUR SOLIN GENERATED RECIPE
Chicken Philly Cheesesteak Sandwich
Thinly sliced chicken breast sautéed with crisp bell peppers and onions, topped with melted provolone on a toasted whole-grain roll for a savory, satisfying bite.
INGREDIENTS
3.75 oz chicken breast
0.5 cup green bell pepper
0.5 cup yellow onion
0.5 slice provolone cheese
0.66 whole whole-grain hoagie roll
0 tsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tsp coconut aminos
PREPARATION
Slice the chicken breast into very thin strips against the grain to ensure a tender texture.
Thinly slice the green bell pepper and yellow onion into long, uniform strips.
Heat the extra virgin olive oil in a large cast-iron or stainless steel skillet over medium-high heat.
Add the onions and peppers to the skillet, sautéing for 5-7 minutes until they are soft and slightly caramelized.
Push the vegetables to the side of the pan and add the chicken strips, seasoning them with sea salt, black pepper, and garlic powder.
Cook the chicken for 4-5 minutes until browned and fully cooked through, then stir in the coconut aminos to deglaze the pan and add depth.
Toss the chicken and vegetables together, then lay the provolone cheese slice over the top to melt completely.
Slice the whole-grain hoagie roll and toast it lightly in a separate pan or oven until golden.
Scoop the cheesy chicken and vegetable mixture into the toasted roll and serve immediately.