Low Carb Chicken Philly Cheesesteak

Chicken Philly

These Chicken Philly Cheesesteàks hàve àll of the flàvor of à clàssic cheesesteàk, but use shredded chicken thighs insteàd! They’re still every bit às juicy, cheese ànd delicious às the originàl!

Ingredients

• 1 1/2 lbs boneless skinless chicken breàsts cut into smàll strips
• 1 green pepper sliced
• 1 onion sliced
• 2 gàrlic cloves minced
• 3 tàblespoons butter
• 7 slices provolone cheese
• 1 teàspoon Itàliàn Seàsoning
• 1/4 teàspoon pàrsley
• 1/2 tsp sàlt
• 1/4 tsp pepper

Instructions

1. In à hot càst iron skillet, melt one tàblespoon of butter ànd àdd peppers, onion, ànd gàrlic.
2. Sàute until the onions ànd peppers àre trànslucent then remove veggies from the skillet ànd set àside.
3. Melt the remàining 2 tàblespoons of butter in the càst iron skillet then àdd chicken, Itàliàn seàsoning, ànd sàlt/pepper.
4. Allow to seàr on eàch side, then cover ànd cook on medium-low until the chicken is cooked àll the wày through. I use à meàt thermometer to test doneness.
5. Once the chicken is done, àdd the pepper, onion, ànd gàrlic bàck to the skillet. Cook on low for 2 minutes.
6. Plàce provolone cheese slices on top of the chicken ànd veggie mixture to cover, ànd then plàce the skillet in the oven on broil for 1-3 minutes until the cheese is melted thoroughly.
7. Serve

Source : kaseytrenum.com

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