Description
A quick and easy sheet pan recipe that combines chicken, vegetables, and provolone cheese for a delicious meal.
Ingredients
Scale
- 2 lbs thin-sliced chicken breasts or chicken tenders, cut into bite-sized strips
- 2 garlic cloves, grated or minced
- 2 TBSP olive oil
- 1.5 tsp sea salt
- Cracked black pepper
- 2 bell peppers, deseeded and cut into strips
- 1 red onion, cut into wedges
- 1 cup sliced mushrooms
- 4–6 slices of provolone cheese
- Fresh hoagies for serving
- Mayonnaise (optional)
Instructions
- Preheat oven to 350º F.
- Place the cut up chicken in a large mixing bowl and drizzle with 1 tablespoon of olive oil. Add grated garlic, 1 teaspoon of sea salt, and pepper, then toss to coat. Transfer to a parchment-lined baking sheet, keeping the chicken separate from the vegetables.
- Combine the vegetables in the same mixing bowl. Drizzle with the other tablespoon of olive oil, season with 1/2 teaspoon of sea salt and pepper. Toss to coat, then dump onto the other side of the baking sheet.
- Bake for 10-12 minutes, or until vegetables are tender and chicken registers 160º F internally.
- Remove from oven and lay 4-6 slices of provolone over the chicken. Set the broiler to high and return the baking sheet for 1-2 minutes until cheese melts and bubbles.
- Serve on buttery toasted hoagies or a wrap.
Notes
- This recipe works well with other vegetables.
- Adjust the amount of cheese to your preference.
- Leftovers can be stored in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 366
- Sugar: 2g
- Sodium: 650mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 57g
- Cholesterol: 120mg
Keywords: Sheet Pan Chicken Philly Cheesesteak, Easy Dinner Recipes, Quick Chicken Recipes