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Quick Chicken “Cheesesteak” Skillet
We’ve got tender perfectly-seasoned chicken strips quickly stir-fried along with flavorful onions and tender-crisp sweet peppers topped with a thin layer of melty cheese.
This one is known to make even the pickiest family member happy!
Feel free to use beef, bison, turkey, or pork strips instead of the chicken if that’s what you have on hand.
Often I’ll add additional peppers and even mushrooms when I have them.
I hope you enjoy this quick recipe and I also encourage you to add whatever veggies & herbs you happen to have on hand to use em’ up and make your meal suited to YOUR own personal taste. Have fun with it!
Serve alongside Quinoa or our Mushroom Brown Rice.
➡️ Cheese please:
Instead of buying pre-shredded cheese, I like to find a block of grass-fed cheese ON SALE and shred it or slice it myself.…or better yet enlist one of the kids for this duty.
Many pre-shredded varieties are coated in very strange things (anti-caking & clumping garbage) that actually interfere with the natural texture and melting quality. Cellulose? Just cheese for me, please…
- 2 Tbsps olive oil or avocado oil
- 1-1/2 lbs boneless skinless chicken thighs or breast, thinly sliced
- 2 tsps ground cumin
- 2 tsps smoked paprika
- 1 tsp oregano
- 1/2 tsp cayenne pepper
- 1/2 tsp garlic powder
- sea salt and fresh ground black pepper to taste
- 1 large yellow onion, thinly sliced
- 1 large red bell pepper, thinly sliced
- 1 large yellow pepper, thinly sliced
- 1/2 cup hand-shredded cheddar cheese or provolone cheese
- finely chopped fresh parsley, and fresh lime wedges
Thinly slice your onions and peppers.
On a separate board slice the chicken thighs and sprinkle with all of the seasonings. Rub all the seasonings into your chicken and allow to dry marinate for 15 minutes if you have the time.
Heat your oil in a heavy-bottomed skillet over medium-high heat.
Cook the chicken, stirring occasionally for about 7 minutes, or until golden brown.
Reduce the heat to a low and stir in the onions and the peppers.
Continue to cook for 3-4 minutes, stirring frequently, or until onions are softened and peppers are tender-crisp.
If your skillet starts to brown on the bottom, you can add a few tablespoons of water.
Top everything with your shredded cheese.
Cover the skillet and cook for 1-2 minutes more, or until the cheese is melty.
Garnish with fresh parsley and serve with lime wedges.