10 oz boneless, skinless thin chicken breast cutlets, cut into strips
1/2 t garlic powder
kosher salt (I use himalayan salt)
freshly cracked black pepper
cooking spray
1 t olive oil
1/2 medium green pepper, sliced thinly
1/2 large onion, halved and sliced thinly
8 oz sliced mushrooms
4 whole wheat or multi grain buns
4 slices reduced fat provalone cheese
DIRECTIONS: Set broiler to low
Season the chicken with salt, pepper, and garlic powder. Heat a large nonstick skillet over high heat. When hot, spray skillet with oil and add chicken. Cook until browned, about 1 minute, and then turn the chicken over, and cook for an additional minute. Transfer to a large dish.
Add 1/2 t of the oil to the hot skillet. Add the bell pepper and onion and season with a pinch of salt and pepper. Cook for 2 minutes, add mushrooms, and cook an additional 3-4 minutes. (until onion is translucent)
Cut the buns in half, place on a baking sheet, add 1 slice of cheese to each bun, and broil until toasted. Add the chicken, veggies, and mushrooms, and serve. (I like to add fresh tomato!)
This one is a hit with the entire family-the kids don't really eat the veggies, but they love the chicken :)
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