Ingredients
Philly Chicken “Steak”
- 2 Sub rolls sliced ¾ of the way through
- 2 tsp Extra-virgin olive oil
- ½ cup Onion diced
- ¼ cup Green bell pepper diced
- 8 oz Chicken breast boneless skinless thinly sliced
- ¼ tsp Salt more to taste
- ¼ tsp Black pepper more to taste
- 4 slices American cheese
- ¼ cup Ranch dressing (optional)
Carrots and Hummus
- 1 cup Carrots peeled and cut into 3-inch-long sticks
- ½ cup Hummus
Lemon Sparkling Water
- 24 oz Sparkling water cold
- 1 Lemon sliced
- Ice cubes for serving
Instructions
- Prepare all ingredients as listed above.
- Preheat the oven broiler.
- Lightly toast the sub rolls on a baking sheet.
- Heat half of the olive oil in a skillet over medium heat. Sauté the onions and bell peppers until golden brown and caramelized, about 5 minutes. Transfer to a plate and set aside.
- Add the remaining olive oil to the skillet. Add the chicken and sauté until cooked through to an internal temperature of 165°F (74°C). Season with salt and black pepper to taste.
- Divide the chicken into portions in the skillet. Top each portion with cheese and melt under the oven broiler.
- Place each portion of chicken into a sub roll. Top with peppers and onions. Drizzle with ranch dressing or serve ranch on the side for dipping. Cut in half if preferred.
- Add lemon slices to the sparkling water. Serve over ice if desired.
- Serve the sandwich with carrot sticks, hummus, and lemon sparkling water.
Nutrition
Calories: 890kcal | Carbohydrates: 61g | Protein: 44g | Fat: 53g | Saturated Fat: 19g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 2129mg | Potassium: 1024mg | Fiber: 9g | Sugar: 13g | Vitamin A: 11586IU | Vitamin C: 52mg | Calcium: 553mg | Iron: 14mg
Chicken Cheesesteak
Ingredients
Philly Chicken “Steak”
- 2 Sub rolls sliced ¾ of the way through
- 2 tsp Extra-virgin olive oil
- ½ cup Onion diced
- ¼ cup Green bell pepper diced
- 8 oz Chicken breast boneless skinless thinly sliced
- ¼ tsp Salt more to taste
- ¼ tsp Black pepper more to taste
- 4 slices American cheese
- ¼ cup Ranch dressing (optional)
Carrots and Hummus
- 1 cup Carrots peeled and cut into 3-inch-long sticks
- ½ cup Hummus
Lemon Sparkling Water
- 24 oz Sparkling water cold
- 1 Lemon sliced
- Ice cubes for serving
Instructions
- Prepare all ingredients as listed above.
- Preheat the oven broiler.
- Lightly toast the sub rolls on a baking sheet.
- Heat half of the olive oil in a skillet over medium heat. Sauté the onions and bell peppers until golden brown and caramelized, about 5 minutes. Transfer to a plate and set aside.
- Add the remaining olive oil to the skillet. Add the chicken and sauté until cooked through to an internal temperature of 165°F (74°C). Season with salt and black pepper to taste.
- Divide the chicken into portions in the skillet. Top each portion with cheese and melt under the oven broiler.
- Place each portion of chicken into a sub roll. Top with peppers and onions. Drizzle with ranch dressing or serve ranch on the side for dipping. Cut in half if preferred.
- Add lemon slices to the sparkling water. Serve over ice if desired.
- Serve the sandwich with carrot sticks, hummus, and lemon sparkling water.
Nutrition
Calories: 890kcalCarbohydrates: 61gProtein: 44gFat: 53gSaturated Fat: 19gPolyunsaturated Fat: 12gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 152mgSodium: 2129mgPotassium: 1024mgFiber: 9gSugar: 13gVitamin A: 11586IUVitamin C: 52mgCalcium: 553mgIron: 14mg
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