4(4 oz)boneless skinless chicken breast, cut into strips
1tspolive oil
1/4tspsea salt
1mediumonion, sliced
6smallsweet bell peppers, seeded and cut into strips
2slicesreduced fat provolone cheese, torn into small pieces
Instructions
In a non-stick skillet with a rim, heat to medium-high heat and add bell peppers and onions. Season with sea salt. Saute approximately 5-7 minutes or until soft and fragrant. Remove from skillet and cover to keep warm.
Add 1 tsp olive oil or cooking spray to the pan and return to heat. Add chicken strips in batches to avoid overcrowding the pan. Cook approximately 3-4 minutes per side or until internal temperature reaches 165F.
Return peppers and onions to skillet and toss ingredients together. Add torn pieces of provolone cheese and cook for 1-2 minutes or until cheese has melted.