Low Sodium Chicken Cheesesteak
Satisfy your craving for a hearty, flavorful sandwich with this Low Sodium Chicken Cheesesteak recipe that's both delicious and heart-healthy! Featuring tender strips of chicken breast, a colorful medley of sautéed bell peppers and onions, fragrant garlic, and a sprinkle of aromatic herbs like oregano and basil, this cheesesteak delivers bold taste without the excess sodium. Low-sodium mozzarella cheese adds a rich, gooey topping, while whole grain hoagie rolls bring a wholesome touch to every bite. Ready in just 40 minutes, this easy-to-make recipe is perfect for a quick yet satisfying dinner. Whether you're looking to lower your sodium intake or simply enjoy a lighter twist on a cheesesteak classic, this recipe is guaranteed to become a household favorite!
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Recipe Information
Ingredients
- 1 pound chicken breast
- 1 medium green bell pepper
- 1 medium red bell pepper
- 1 medium yellow onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 1 cup low-sodium mozzarella cheese
- 4 rolls whole grain hoagie rolls
- 0.5 teaspoon black pepper
- 0.5 teaspoon oregano
- 0.5 teaspoon basil
Instructions
Begin by slicing the chicken breast into thin strips against the grain to ensure tenderness. Set aside.
Cut the green bell pepper, red bell pepper, and yellow onion into thin slices. Mince the garlic cloves.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced chicken and cook for about 6-8 minutes, or 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, onion, and minced garlic. Sauté for about 5-7 minutes or until the vegetables are tender and the onions are translucent.
Return the cooked chicken to the skillet with the vegetables. Sprinkle black pepper, oregano, and basil over the mixture. Stir to combine and cook for an additional 2-3 minutes to incorporate the flavors.
Preheat your oven to 350°F (180°C).
Open the hoagie rolls and place them on a baking sheet. Evenly divide the chicken and vegetable mixture among the rolls, filling each generously.
Sprinkle the low-sodium mozzarella cheese evenly over the top of the chicken and vegetable mixture in each roll.
Bake the assembled sandwiches in the preheated oven for about 5 minutes, or until the cheese is melted and bubbly.
Remove from the oven and serve hot.
Nutrition Facts
Calories |
2682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.4 g | 139% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 3188 mg | 139% | |
| Total Carbohydrate | 212.9 g | 77% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 37.5 g | ||
| Protein | 223.3 g | 447% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 2003 mg | 154% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2709 mg | 58% | |
*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.
