Cheesesteak Chicken Pan (Printable Version)

# What You'll Need:

→ Main Ingredients

01 - 1 cup provolone cheese, shredded
02 - Kosher salt and cracked black pepper, add as much as you like
03 - 1/2 teaspoon smoked paprika
04 - 1 1/2 teaspoons Italian herb mix
05 - 1 1/4 pounds chicken breasts, boneless, skinless, sliced thin
06 - 1 green bell pepper, cut into strips
07 - 1 red bell pepper, cut into strips
08 - 1 yellow onion, sliced very thin
09 - 2 tablespoons olive oil, split up

# Steps to Follow:

01 - Sprinkle the shredded provolone all over everything in the pan. Pop a cover on top and let it sit for a minute or two so the cheese gets all gooey. Dish it up right away while it's nice and melty.
02 - Keep cooking the chicken, stirring once or twice, until it’s cooked all the way through. Throw the peppers and onions you set aside back in along with any juices. Toss it all to mix well.
03 - Drizzle in the last spoonful of olive oil and add the chicken. Shake in your Italian herbs, smoked paprika, salt, and pepper. Spread out the chicken flat so it doesn’t crowd. Let it brown by leaving it be for a couple minutes.
04 - Pour one spoonful of olive oil in a big skillet and warm it up over medium-high. Toss in your sliced onion and both peppers. Throw in some salt and pepper. Stir now and then until they're tender and soft, then pull them out of the pan and save for later.

# Additional Tips:

01 - Try to cut your chicken and veggies the same size. They’ll cook better that way.