Chicken Philly Cheesesteak Bowl

• 200 g raw Chicken breast (7.1 oz raw)
• 1 g Garlic powder (⅓ tsp)
• 1 g Paprika (½ tsp)
• 0.5 g Salt (a pinch)
• 0.3 g Black pepper (⅛ tsp)
• 35 g raw Onion (1.2 oz raw)
• 80 g raw Green or red bell pepper (2.8 oz raw)
• 60 g raw Mushrooms (2.1 oz raw)
• 10 g Olive oil (¾ tbsp)
• 40 g Reduced-fat cheddar, grated (1.4 oz)
• 70 g raw Romaine lettuce (2.5 oz raw)
• 70 g raw Cucumber (2.5 oz raw)
• 70 g raw Tomato (2.5 oz raw)

You'll need: Large frying pan with a lid, Spatula, Bowl, Cutting board and knife.

Method

1. Slice and season

   Slice the chicken as thinly as you can and toss it with the garlic powder, paprika, salt and pepper. Then scrub the board, knife and your hands with soap before you touch anything else. Slice the onion, bell pepper and mushrooms into thin strips.

   Freeze the chicken for 15 minutes first. Firm meat slices much thinner.

2. Cook the vegetables

   Heat half the oil in the frying pan over medium-high heat. Cook the onion, pepper and mushrooms for about 5 minutes, stirring now and then, until soft and browned at the edges. Push them to one side of the pan.

   Let the mushrooms sit for a minute before stirring. They need contact with the pan to brown.

3. Cook the chicken

   Add the rest of the oil to the empty side of the pan and cook the chicken for 5–6 minutes, turning, until golden and 74°C (165°F) inside. Stir the vegetables back through the chicken.

   Thin strips cook fast. Cut open the thickest one to check it's white all the way through.

4. Melt the cheese

   Turn the heat to low, scatter the cheddar over the chicken and vegetables, cover the pan and heat for 1–2 minutes, until the cheese has melted into a blanket.

   Cover the pan so steam melts the cheese. Stirring it in turns it into clumps.

5. Build the bowl

   Shred the romaine, slice the cucumber and cut the tomato into wedges. Put them in the bowl and spoon the hot cheesy chicken and vegetables over the top.

   Let the chicken cool for a minute first so the lettuce stays crisp.

Swaps

• Chicken breast → Thinly sliced steak, same weightCloser to a real cheesesteak. Sear it for 2–3 minutes, until browned.
• Reduced-fat cheddar → ProvoloneMilder and stretchier, the classic cheesesteak cheese. Use the same weight.