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Chicken Philly Sandwiches
with arugula and plum side salad

Active: 35 min Total: 35 min

Taking inspiration from the classic Philly cheesesteak, these warm chicken sandwiches are topped with sauteed peppers and onions and finished with melty provolone cheese.

Tags

Ingredients

Servings:
4
Metric
Chicken Philly Sandwiches:
  • Bell peppers, any color - 1, sliced
  • Onions - 1, sliced
  • Chicken breasts, boneless and skinless - 1 lb, chopped
  • Italian seasoning - 1 tsp
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Cheese, provolone - 8 slices
  • Hoagie or other sandwich rolls - 4
  • Mayonnaise - 4 Tbsp
Arugula and Plum Side Salad:
  • Plums (sub peaches) - 2, sliced
  • Arugula, baby - 5 oz
  • Almonds, sliced - 1/4 cup
  • Oil, olive - 2 tsp
  • Vinegar, balsamic - 2 tsp
  • Black pepper - 1/4 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Bell peppers / Onions - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Chicken - Chop chicken and tenderize with a fork. Season with Italian seasoning and some salt and pepper. (Can be done up to 2 days ahead)
  3. Plums - Slice plums.

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Make

  1. Heat a nonstick pan or wok over medium high heat. Add first part of cooking oil and then chicken to heated oil. Saute until chicken is cooked through, 4 to 5 minutes. Set chicken aside and return pan to heat.
  2. Add second part of cooking oil and then peppers and onions to heated oil. Saute until peppers and onions are tender, 3 to 4 minutes.
  3. Add chicken to vegetables and remove pan from heat. Use your hands to break cheese into small pieces and place over hot chicken and vegetables (cheese should start to melt). Cover pan with a lid or foil to keep warm.
  4. Toast rolls.
  5. Toss plums, arugula and almonds in olive oil and vinegar. Top with black pepper.
  6. Assemble sandwiches by spreading both sides of rolls with mayonnaise and then adding chicken and pepper mixture.
  7. Serve sandwiches with salad on the side and enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (149)
Gluten-free (7)
Paleo (31)
Vegetarian (17)

60 reviews

Very easy and good! I marinated the chicken in what was suggested plus a little red wine vinegar, lemon pepper, and paprika. It was amazing! Also subbed shredded mozzarella for provolone since its what we had. For the salad I used farmshare pear instead of plum and added a bit of mayo to the dressing.

By: Victoria
Posted: Oct 04, 2017
Diet: Original
0 Helpful

Wanted something quick and easy today, and this was it! Simple, straight forward recipe, but so good!....I got half way through the sandwich and realized I forgot to put cheese! Still very satisfying and leftovers packed away nicely for a second day lunch.

By: Ashley
Posted: Mar 16, 2017
Diet: Original
0 Helpful

Nice change of pace!

By: Renee
Posted: Nov 09, 2016
Diet: Original
0 Helpful

Made w/ sourdough bread. Veganized it by using vegan mayo and no cheese.

By: Juile
Posted: Sep 12, 2016
Diet: Vegetarian
0 Helpful

This was great for office lunches. If I had made the vegetables as written, I think they would have been really bland. I added plenty of salt and pepper and took another commenter's suggestion to add balsamic vinegar, and I also cooked the onions and peppers for quite a bit longer than called for to get some caramelization - pretty tasty with those mods!

By: Melissa
Posted: Sep 01, 2016
Diet: Paleo
0 Helpful

This meal was easy, fast, and delicious. Thanks!!!

By: Michael
Posted: Aug 31, 2016
Diet: Original
0 Helpful