LOW CARB CHICKEN PHILLY CHEESESTEAK #EASYRECIPES #CHICKEN
This Keto Chicken Philly Cheesesteak is so heavenly! You won't miss the bread or bun that normally goes with a cheesesteak. This is by a wide margin one of my preferred plans that is absolutely kid-accommodating!
Quite a while prior, Longhorn's Restaurant used to serve a Chicken Philly Cheesesteak Sandwich that my hubby and I cherished. I don't have the foggiest idea what carried it to my mind a week ago, however I figured it is anything but difficult to reproduce a Low Carb Chicken Philly Cheesesteak Skillet dinner that would astound. I purchased the slight cut chicken that I cut into little strips with my poultry shears so it would cook quicker. Now and again our days get so insane, I flicker my eyes, and it's dinnertime, so I like supper choices that are speedy and simple like this one. We cherished it so much; I made it twice a week ago. I served it with asparagus the first run through and broccoli the following. You could likewise keep it straightforward with only a nursery serving of mixed greens.
On the off chance that the remainder of your family isn't following a Low Carb or Ketogenic Diet, this is a simple feast that works for everybody. You can basically include sub moves for the individuals who aren't eating a Low Carb way of life. Keto Chicken Philly Cheesesteak is an incredible one-skillet supper that is easy to make, and it tastes flavorful. You could likewise snatch a rotisserie chicken on the off chance that you are when there's no other option for time and use also. I have included connects to other extraordinary Low Carb Chicken Recipes underneath the formula box on the off chance that you are searching for further motivation.
Ingredients:
- 1 1/2 lbs boneless skinless chicken breasts cut into small strips
- 1 green pepper sliced
- 1 onion sliced
- 2 garlic cloves minced
- 3 tablespoons butter
- 7 slices provolone cheese
- 1 teaspoon Italian Seasoning
- 1/4 teaspoon parsley
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions:
- In a hot cast iron skillet, melt one tablespoon of butter and add peppers, onion, and garlic.
- Saute until the onions and peppers are translucent then remove veggies from the skillet and set aside.
- Melt the remaining 2 tablespoons of butter in the cast iron skillet then add chicken, Italian seasoning, and salt/pepper.
- Allow to sear on each side, then cover and cook on medium-low until the chicken is cooked all the way through. I use a meat thermometer to test doneness.
- Once the chicken is done, add the pepper, onion, and garlic back to the skillet. Cook on low for 2 minutes.
- Place provolone cheese slices on top of the chicken and veggie mixture to cover, and then place the skillet in the oven on broil for 1-3 minutes until the cheese is melted thoroughly.
- Serve
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