Low Carb Chicken Philly Cheesesteak Bowl

Low Carb Chicken Philly Cheesesteak:


  • 2 10 oz boneless chicken breasts, boneless


  • 1/2 cup Bell pepper, fresh or frozen
  • 1/2 tsp Garlic
  • 1/8 tsp Garlic powder
  • 1/2 cup Onion, fresh or frozen
  • 1/8 tsp Onion powder


  • 2 tsp Worcestershire sauce

Baking & Spices

  • 1 dash Pepper, ground

Oils & Vinegars

  • 2 tsp Olive oil


  • 3 slices Provolone cheese

It all begins with thinly sliced chicken breasts.  I sliced my chicken partially frozen which helps tremendously with getting the super thin slices I wanted.  If your chicken is fresh or thawed, simply place it back in the freezer for 15-20 minutes to get it to a semi-frozen state.

Next, I added my seasonings to the raw sliced chicken and made sure all pieces were coated.  I let this sit a few minutes while I warmed up a little olive oil in my skillet.  (You could complete this step up to a day ahead of time if you’d like. Just store the chicken in fridge until your ready.)

When your olive oil is heated, add the chicken slices and spread them out.  I used a ” skillet here and it allowed enough room for 2 large chicken breasts.  As the chicken browns, continue spread the pieces out and turning them so each side is nicely browned.  

For this part, you want to keep the heat at a level that keeps the chicken lightly browning- I used medium and adjusted slightly up and down from there.  (Just try not to cook it too low or it will just steam in its juices instead of browning!)

After your chicken has browned, remove it from the skillet and add back more olive oil.  It won’t take long for the oil to heat, so go ahead and get those veggies in and stir until soft.  (I used frozen veggies to save time, feel free to use fresh!)

Add the chicken back to the skillet with the peppers and onions and stir to combine.

Now lay sliced cheese over all and put a lid over this to melt.  (Take my advice and try not to use a clear lid because once you see that cheese starting to melt it gets way too tempting…)  Here I used sliced provolone, but you could also use mozzarella, pepper jack, etc.

Place sliced cheese over chicken then cover and give it a few minutes to melt.

Special thanks to Easy Health Living

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