Sheet Pan "Philly" Chicken
It's a lighter spin on the classic dish. Satisfying dinner on the table in less than half an hour!
Servings: 4 people
Calories: 495kcal
Ingredients
- 1 yellow onion small, thinly sliced
- 1 red pepper medium, seeded, thinly sliced
- 1 yellow pepper medium, seeded, thinly sliced
- 2 pounds chicken breast cutlets, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper ground
- 4 American cheese slices
- 4 provolone slices
Instructions
- Preheat oven to 375 degrees F.
- Place sliced onion, peppers, and chicken on a rimmed sheet pan. Drizzle with olive oil and add spices. Toss to evenly coat. Spread out in an even layer.
- Place sheet pan in the oven and bake for about 15 minutes. Occasionally stirring and redistributing in an even layer.
- Remove chicken and vegetables from oven. Check chicken for doneness. Chicken should be 165 degrees F and vegetables should be tender-crisp and slightly caramelized.
- Top chicken and vegetables with cheese slices and return to oven. Bake another 5 minutes, until cheese is melted and bubbly. Remove from oven, plate and serve.
Nutrition
Serving: 8oz chicken and vegetables | Calories: 495kcal | Carbohydrates: 8g | Protein: 58g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 179mg | Sodium: 1337mg | Potassium: 1072mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1426IU | Vitamin C: 97mg | Calcium: 389mg | Iron: 2mg |
|