Chipotle Chicken Cheesesteak

About This Recipe

Extra lean ground chicken breast with peppers and onions on rolls with low calorie chipotle mayo.

Ingredients

• 1 pound Ground Chicken
• 1 Red Bell Pepper (thinly sliced)
• 1/2 Sweet Onion (thinly sliced)
• 1/4 cup 60g Pickled Jalapeño Peppers with Brine
• 8 slices Provolone Cheese
• 4 large Sub Rolls (cut in half*)
• 3/4 cup 170g Nonfat Greek Yogurt
• 1/4 cup 60g Light Mayo
• 3 oz Chipotle Peppers in Adobo
• 1/2 teaspoon Garlic Powder
• Pinch of Salt (to taste)

Instructions

1. Add all the chipotle mayo ingredients to a food processor and blend until smooth. Set aside.
2. Spray a skillet or griddle with avocado oil spray (or your choice of cooking spray, butter, or oil) and toast the rolls over medium heat. Set aside.
3. Heat a large skillet over medium-high heat. Add the ground chicken and cook one side for 3-4 minutes until a golden brown crust forms. Flip the ground chicken and add the onion, pepper, and jalapeño peppers with brine. Season with a pinch of salt and pepper.
4. Spread the onions and peppers around the outside of the skillet and cook the chicken for another 2-3 minutes until the second side is golden brown before gently breaking apart and stirring everything together. You're looking to leave the chicken in slightly larger pieces instead of completely mincing. Turn off the heat once the chicken is fully cooked.
5. To make sandwiches, you can either add the provolone on top of the chicken and veggies in the skillet or assemble sandwiches and melt the cheese on top. For the latter, spread the chipotle mayo on both sides of the 8 rolls and add the chicken and veggies. Top each with a slice of provolone and either cover or place in a 275ºF oven for a few minutes to melt the cheese.