Sheet Pan Chicken Philly
Taking the classic philly cheese steak and giving it a little twist by swapping out the steak for chicken, serving this over rice + a creamy garlic aioli.
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