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Healthy Chicken Philly Cheesesteak Bowls - Lighter Comfort in a Bowl

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs, thinly sliced
  • Bell peppers: 2 large (any colors), thinly sliced
  • Onion: 1 large yellow or sweet onion, thinly sliced
  • Mushrooms (optional but great): 8 ounces, sliced
  • Garlic: 3 cloves, minced
  • Olive oil or avocado oil: 2–3 tablespoons
  • Worcestershire sauce: 1 tablespoon (or coconut aminos for gluten-free)
  • Low-sodium soy sauce or tamari: 1 tablespoon
  • Apple cider vinegar or red wine vinegar: 2 teaspoons
  • Smoked paprika: 1 teaspoon
  • Onion powder: 1 teaspoon
  • Garlic powder: 1 teaspoon
  • Black pepper: 1/2 teaspoon
  • Kosher salt: 1 teaspoon, divided (adjust to taste)
  • Cheese: 4–6 slices provolone or 3/4 cup shredded mozzarella (or a blend)
  • Cooked base: 3 cups cooked brown rice, quinoa, or cauliflower rice
  • Fresh parsley: 2 tablespoons, chopped (optional)
  • Hot sauce or crushed red pepper: optional, for heat

Method
 

  1. Prep your base: Cook brown rice, quinoa, or cauliflower rice according to package directions. Fluff and keep warm.
  2. Slice everything thin: Cut chicken, peppers, onions, and mushrooms into thin strips. Thin slices cook fast and feel cheesesteak-authentic.
  3. Season the chicken: In a bowl, toss chicken with smoked paprika, onion powder, garlic powder, half the salt, and black pepper. Add 1 teaspoon oil to help spices coat evenly.
  4. Sear the chicken: Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken in a single layer. Cook 4–6 minutes, stirring once or twice, until just cooked through with browned edges. Transfer to a plate.
  5. Cook the veggies: Add another teaspoon of oil if needed. Add onions and peppers with a pinch of salt. Cook 5–7 minutes until softened but still bright. Stir in mushrooms and cook 2–3 minutes more. Add garlic and cook 30 seconds until fragrant.
  6. Build flavor: Return chicken to the pan. Stir in Worcestershire, soy or tamari, and vinegar. Toss to coat and let everything bubble for 1–2 minutes so the flavors concentrate.
  7. Melt the cheese: Lower heat to medium. Lay provolone slices over the chicken and veggies, or sprinkle with shredded cheese. Cover the pan for 1–2 minutes until melted and gooey.
  8. Taste and adjust: Add remaining salt if needed. Finish with parsley and a dash of hot sauce if you like heat.
  9. Assemble the bowls: Divide the warm grain base among bowls. Top with the cheesy chicken-and-veggie mixture. Spoon any pan juices over the top for maximum flavor.