Paleo Chicken Cheesesteak
Savor the irresistible flavors of this Paleo Chicken Cheesesteak, a wholesome twist on the classic sandwich! Perfect for health-conscious diners, this gluten-free and dairy-free recipe features tender slices of chicken, sautéed bell peppers, onions, and mushrooms, all infused with the umami-rich taste of coconut aminos and classic spices. The star of the dish is a creamy, plant-based cheese sauce made with coconut milk and nutritional yeast, delivering cheesy satisfaction without the dairy. Wrapped in crisp lettuce leaves, this low-carb creation is ideal for paleo diets and anyone craving a clean-eating comfort food. Ready in just 40 minutes, this protein-packed meal offers indulgence without compromise—perfect for weeknight dinners or meal prep!
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Recipe Information
Ingredients
- 2 large chicken breasts
- 3 tablespoons olive oil
- 1 medium, thinly sliced onion
- 1 medium, thinly sliced green bell pepper
- 1 medium, thinly sliced red bell pepper
- 8 oz, sliced mushrooms
- 2 tablespoons coconut aminos
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 tablespoon arrowroot powder
- 1 cup coconut milk
- 0.25 cup nutritional yeast
- 8 large, for wrapping lettuce leaves
Instructions
Begin by slicing the chicken breasts thinly, against the grain to ensure tenderness.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the sliced chicken.
Cook the chicken for about 5-7 minutes until fully cooked and slightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onion, green bell pepper, red bell pepper, and mushrooms.
Cook the vegetables for 5-6 minutes until they are softened and slightly caramelized.
Return the chicken to the skillet with the vegetables. Add the coconut aminos, garlic powder, onion powder, sea salt, and black pepper.
Toss everything together to combine and heat through for about 2 minutes. Turn off the heat and set aside.
To make the cheese sauce, in a small saucepan, whisk together the arrowroot powder and coconut milk over low heat until smooth.
Add in the nutritional yeast and continue to whisk until the sauce thickens, about 3-4 minutes. Remove from heat.
Serve by placing the chicken and vegetable mixture into the center of a large lettuce leaf, then drizzle with the homemade cheese sauce.
Wrap the lettuce leaf around the filling, and enjoy your Paleo Chicken Cheesesteak!
Nutrition Facts
Calories |
1521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 2413 mg | 105% | |
| Total Carbohydrate | 84.2 g | 31% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 44.5 g | ||
| Protein | 139.9 g | 280% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 174 mg | 13% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2342 mg | 50% | |
*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.
