About
Philly Cheesesteak Skillet is a crown favorite keto meal. This chicken substitute version now eliminates the need to modify the original recipe with a new protein. You still get juicy bell peppers, mushrooms, and melted cheese. Pair with your favorite healthy keto side dish!
Ingredients
- 12 ounce boneless skinless chicken breast
- ¼ teaspoon salt
- ⅛ teaspoon black pepper, ground
- ¼ teaspoon onion powder
- ½ teaspoon oregano, dried
- 2 teaspoon olive oil
- 2 ½ ounce brown mushrooms (italian or crimini mushrooms), raw, high in vitamin d
- 3 ounce green bell pepper
- ½ tablespoon olive oil
- ½ cup, shredded mozzarella cheese, whole milk
Instructions
- Lay flat and pat dry thin-sliced chicken breasts. Season them with the salt, pepper, onion powder, and oregano.
- Heat the first amount of olive oil in a pan over medium-high heat and set in the chicken breast. Cook the chicken for 4-5 minutes per side until the outsides are a glazed golden brown. Set the cooked chicken aside to cool. Once cool enough to handle, slice the chicken into approx. 20 pieces (5 slices per serving).
- While the chicken is cooling, return the pan to a medium-low heat on the stove. Toss into the pan sliced mushrooms, sliced bell pepper, and the remaining olive oil. Toss and cook the veggies until they are tender and slightly caramelized in the oil.
- Reduce the heat to low and return the sliced chicken back to the pan. Sprinkle in the shredded cheese and let the cheese melt over the heat undisturbed. Serve once the chicken and cheese are hot.
Nutrition Facts
- Servings: 4
- Calories: 236.0kcal/987.5kJ (per serving)
- Fat: 11.3g (per serving)
- Carbs: 2.3g (per serving)
- Protein: 30.0g (per serving)
