Keto Chicken Cheesesteak
Satisfy your cravings without breaking your low-carb goals with this mouthwatering Keto Chicken Cheesesteak recipe! Packed with juicy chicken strips, sautéed bell peppers, caramelized onions, and creamy melted provolone cheese, this dish delivers all the rich flavors you love without the bread. Instead, hearty portobello mushroom caps serve as the perfect keto-friendly base, adding an earthy twist to this classic comfort food. Seasoned with smoked paprika, garlic powder, and onion powder, every bite bursts with savory goodness. Ready in just 40 minutes, this gluten-free and grain-free meal is a quick, filling, and guilt-free way to indulge. Perfect for lunch or dinner, it’s a healthy twist on a cheesesteak everyone will love!
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Recipe Information
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
Instructions
Slice the chicken breasts thinly against the grain into strips.
Slice the green and red bell peppers and the onion into thin strips.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the chicken strips to the skillet and season with garlic powder, onion powder, smoked paprika, salt, and black pepper.
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.
In the same skillet, add the remaining 1 tablespoon of olive oil.
Add the sliced bell peppers and onion to the skillet and sauté for about 5-7 minutes until they are tender.
Return the cooked chicken to the skillet and stir to combine with the sautéed vegetables.
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.
While the cheese is melting, prepare the portobello mushroom caps by wiping them clean and removing the stems.
Place the mushroom caps gill-side up on a baking sheet and fill each with the chicken cheesesteak mixture.
Serve hot and enjoy your Keto Chicken Cheesesteak!
Nutrition Facts
Calories |
1444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 2469 mg | 107% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 22.2 g | ||
| Protein | 149.1 g | 298% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 973 mg | 75% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2399 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
