Chicken Cheesesteak Bowl

A chicken cheesesteak bowl is everything you want from a cheesesteak without needing the roll to hold it all together. Juicy seasoned chicken gets cooked with peppers and onions, loaded up with melted cheese, and turned into an easy dinner that hits all the right notes. It’s cheesy, savory, a little messy, and exactly the kind of food I want when I’m craving something good but don’t feel like making a whole production out of dinner. You can build the bowl however you like—keep it simple, pile on the peppers and onions, add your favorite toppings, or serve it with rice or crispy potatoes if you want to bulk it up. It’s an easy weeknight meal, but more importantly, it actually tastes like something you’d be excited to eat. Because if we’re having chicken for dinner again, we might as well make it interesting.

Chicken

Chicken Cheesesteak Bowl

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Juicy chicken, peppers and onions loaded with melted cheese for an easy chicken cheesesteak bowl that brings big flavor without the roll.

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Ingredients  

• ▢ 1 2lb bag yellow potatoes
• ▢ Olive oil spray
• ▢ Seasoning of choice for the potatoes
• ▢ 1 pound ground chicken
• ▢ ½ yellow onion diced.
• ▢ ½ cup cherry peppers chopped
• ▢ ¼ cup cherry pepper brine
• ▢ 3 oz low fat cheddar cheese freshly shredded
• ▢ Chicken bone broth as needed
• ▢ Garlic powder to taste
• ▢ Onion powder to taste
• ▢ Salt & Pepper to taste
• ▢ Parsley for garnish
• ▢ Sesame seeds for garnish

Instructions 

Cook Mode

• Cut you potatoes in half or quarters, spray with olive oil spray, and season with seasoning of choice. Then transfer to the basket of an air fry and air fry for 20 minutes at 400F.
• While the potatoes cook, heat a skillet over medium heat and add a tablespoon of butter. Once the butter begins to sizzle, add the yellow onion. Cook until translucent and slightly caramelized (about 5 minutes). Then remove and set aside.
• Heat the skillet back over medium heat and drizzle with 1 tablespoon of olive oil. Add the ground chicken, pressing it into the skillet, then liberally season with salt, pepper, garlic powder, and onion powder.
• Cook untouched for 2-3 minutes, then flip, and continue cooking breaking up the chicken until it’s no longer pink. Then add the peppers back to the skillet along with the chopped cherry peppers and the cherry pepper bring.
• Continue cooking for another 2-3 minutes until the chicken is fully cooked. If the chicken looks dry, add some chicken bone broth a few tablespoons at a time. Then remove from the heat, and stir in the freshly shredded cheddar cheese.
• Portion out two bowls by adding 100 grams of roasted potatoes to the bottom of the bowl (or as much as you’d like), followed by the chicken cheesesteak. Then garnish with fresh parsley and sesame seeds.