Keto Chicken Cheesesteak
Get ready to savor the bold flavors of a Keto Chicken Cheesesteak – a low-carb twist on a comfort food favorite! This protein-packed recipe features tender strips of seasoned chicken, sautéed with vibrant green and red bell peppers, sweet onions, and a fragrant blend of spices, all smothered in gooey, melted provolone cheese. Instead of traditional bread, the filling is nestled into hearty portobello mushroom caps, making this dish both keto-friendly and gluten-free. Ready in just 40 minutes, this recipe is perfect for busy weeknights or meal prepping. Whether you're embracing a ketogenic lifestyle or simply looking for a delicious, guilt-free dinner option, this Keto Chicken Cheesesteak delivers on flavor and nutrition without compromise.
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Ingredients
- 2 pieces chicken breasts
- 2 tablespoons olive oil
- 1 medium green bell pepper
- 1 medium red bell pepper
- 1 medium yellow onion
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 4 slices provolone cheese
- 4 large portobello mushroom caps
Directions
Step 1
Slice the chicken breasts thinly against the grain into strips.
Step 2
Slice the green and red bell peppers and the onion into thin strips.
Step 3
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Step 4
Add the chicken strips to the skillet and season with garlic powder, onion powder, smoked paprika, salt, and black pepper.
Step 5
Cook the chicken for about 6-8 minutes, stirring occasionally, until fully cooked and no longer pink inside. Remove the chicken from the skillet and set aside.
Step 6
In the same skillet, add the remaining 1 tablespoon of olive oil.
Step 7
Add the sliced bell peppers and onion to the skillet and sauté for about 5-7 minutes until they are tender.
Step 8
Return the cooked chicken to the skillet and stir to combine with the sautéed vegetables.
Step 9
Reduce the heat to low and place the slices of provolone cheese over the mixture. Cover the skillet with a lid and allow the cheese to melt for about 2 minutes.
Step 10
While the cheese is melting, prepare the portobello mushroom caps by wiping them clean and removing the stems.
Step 11
Place the mushroom caps gill-side up on a baking sheet and fill each with the chicken cheesesteak mixture.
Step 12
Serve hot and enjoy your Keto Chicken Cheesesteak!
Nutrition Facts
| Serving size | (1376.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1444.5 |
| Total Fat 73.2g | 0% |
| Saturated Fat 27.7g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 366mg | 0% |
| Sodium 2469.1mg | 0% |
| Total Carbohydrate 51.3g | 0% |
| Dietary Fiber 14.3g | 0% |
| Total Sugars 22.2g | |
| Protein 149.1g | 0% |
| Vitamin D 28.0IU | 0% |
| Calcium 972.6mg | 0% |
| Iron 6.9mg | 0% |
| Potassium 2399.4mg | 0% |
Source of Calories