Sheet Pan Chicken Philly (Meal Prep Favorite!)
This Sheet Pan Chicken Philly is a high-protein, veggie-packed twist on the classic Philly cheesesteak! Juicy chicken, peppers, onions, and mushrooms roast together on one pan for an easy, flavorful dinner or meal prep.
Creator: Leslie Stokes
If you’ve been following me for a while, you know I am all about simple, high-protein meals that make busy weeknights or meal prep a breeze. This Sheet Pan Chicken Philly is one of those recipes that I’ve gone back to time and time again—and it even made its way into my Meal Prep in One Hour cookbook!
It takes everything you love about a classic Philly cheesesteak—savory meat, peppers, onions, and mushrooms—and gives it a healthy twist by swapping the steak for lean chicken breast and serving it over rice with a creamy garlic aioli. The best part? It’s all cooked on a single sheet pan, which means fewer dishes, less mess, and dinner that practically cooks itself.
Why I Love This Recipe
Protein-packed: With 40 grams of protein per serving, this meal keeps you full and fueled.
Veggie-loaded: Bell peppers, onions, and mushrooms roast up sweet and caramelized, making it a great way to pack in nutrients.
Easy sheet pan cooking: Toss everything together, bake, and you’re done.
Meal prep friendly: This recipe stores perfectly for up to 4 days, so you can prep ahead for the week.
Balanced macros: Pairing brown rice and cauliflower rice gives you satisfying carbs without overloading.
Why It Works for Meal Prep
I love a good sheet pan meal for busy weeks because it requires so little effort. Everything bakes at once, the flavors meld together beautifully, and you can easily portion it into containers for grab-and-go meals. Plus, the balance of lean protein, complex carbs, and veggies means you’re setting yourself up for success when it comes to energy and staying full throughout the day.
This Sheet Pan Chicken Philly also reheats really well. The chicken stays juicy thanks to the marinade, and the roasted veggies hold up in the fridge. The garlic aioli on top is the cherry on top—it gives you that creamy, indulgent bite that makes the whole dish feel like comfort food, without being heavy.
How I Serve It
When I make this recipe for meal prep, I layer half brown rice and half cauliflower rice in my containers. This gives me the satisfaction of rice with the added nutrients and fiber of cauliflower rice, and it helps keep the carbs a little lighter. Then I top it with the roasted chicken and peppers, and finish it with a drizzle of garlic aioli.
If I’m making it for dinner instead of meal prep, I’ll sometimes serve it in a bowl with shredded lettuce, or even make it into a wrap. It’s one of those recipes that works in so many different ways, which is why it’s become such a staple in our house.
Final Thoughts
This Sheet Pan Chicken Philly is the kind of meal I rely on when life gets busy. It’s quick, simple, and full of flavor—but also nutrient-dense and balanced. Whether you’re prepping meals for the week or just need an easy dinner on a Tuesday night, this one’s going to become a favorite in your kitchen too.
And if you’re looking for more ideas like this, my Meal Prep in One Hour cookbook is packed with recipes designed to make healthy eating doable, realistic, and delicious.
Tips for this Meal Prep
Don’t skip the marinade. Even 20 minutes makes a huge difference in flavor.
Use parchment paper. It makes cleanup even faster.
Keep the cauliflower rice frozen. No need to cook it before adding—just mix with the brown rice in containers and it will heat up perfectly when you reheat your meals.
Batch cook. Double the recipe and make two sheet pans if you want extra for the week.
Sheet Pan Chicken Philly
Ingredients
- 3 chicken breast- cut into thin strips about 2 lbs
- 1 tbsp olive oil
- 1 red bell pepper- sliced
- 1 green bell pepper- sliced
- 1 yellow onion- sliced
- 2 cups mushrooms- sliced
- 1 tbsp minced garlic
- 1/4 tsp pepper
- 1 tsp parsley
- 1/3 cup coconut aminos
- 1 tbsp balsamic vinegar
For the sides:
- 2 cups cooked white or brown rice
- 2 cups frozen cauliflower rice
Garlic Aioli:
- 1/4 cup mayonnaise or greek yogurt
- 2 tbsp dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp parsley
- 1 tsp honey
- 1 tsp apple cider vinegar
Let's Make It
- Preheat the oven to 425° f
- In a large bowl , add the chicken, peppers, onions, mushrooms + all the seasonings, coconut aminos, balsamic vinegar + olive oil- toss to combine the ingredients. let marinate for 20-30 minutes.
- Spread the chicken + veggies in a single layer on a large sheet pan. bake for 25 minutes or until the chicken reaches 165° f.
- In the meantime, make the rice + garlic aioli.
- Add all of the ingredients for the aioli into a mason jar and blend with an immersion blender until smooth.
- Adjust seasonings to taste and pour into sauce containers.
- Divide the meal into 4 servings and add to a container with 1/2 cup brown rice + 1/2 cup cauliflower rice.
- Store in the refrigerator for up to 4 days
Nutrition Facts
Nutrition (per serving, without garlic aioli)
Calories: 444
Protein: 40 g
Carbs: 43 g
Fat: 10 g
