Ingredients
Scale
- 1 cup shredded provolone cheese
- Kosher salt and fresh ground black pepper, to taste
- 1/2 teaspoon smoked paprika
- 1 1/2 teaspoons Italian seasoning blend
- 1 1/4 pounds boneless, skinless chicken breasts, sliced thin
- 1 green bell pepper, sliced thin
- 1 red bell pepper, sliced thin
- 1 yellow onion, cut in half and sliced thin
- 2 tablespoons olive oil, separated
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the onions and both bell peppers, seasoning with salt and pepper, and cook until softened, stirring occasionally. Remove and set aside.
- Add the remaining tablespoon of olive oil to the skillet, then add the sliced chicken with smoked paprika, Italian seasoning, salt, and pepper. Spread the chicken out and let it sear for a few minutes without stirring.
- Continue to cook the chicken, stirring occasionally, until cooked through.
- Return the cooked veggies and any juices to the skillet with the chicken. Mixed them together and sprinkle the shredded provolone cheese on top. Cover the skillet to allow the cheese to melt.
- Serve hot and enjoy!
Notes
Slice the chicken thinly to ensure even cooking. Feel free to add more veggies like mushrooms or zucchini for extra nutrients. Adjust spices to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 90mg