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Meal Prep Chicken Philly Cheesesteak! This low carb recipe makes juicy and flavorful shredded chicken in an Instant Pot in 30 minutes and broils it in bell peppers with a touch of cheese on top! An easy, lunch or dinner to make ahead.
Philly Cheesesteak! In a quick and INSTA healthy way! You see, a Philly cheesesteak made the right way is insanely delicious. But at the same time, it’s typically made with not so light ingredients.
It was inspired by my Ground Chicken Stuffed Pepper Recipe which is delicious too along with Low Carb Steak and Peppers!
This is recipe is made in the Instant Pot! Last year I was skeptical about getting one. I thought it was just another food trend that would die. But then I got one as a gift and I was in love. The majority of the food I make is now either in my Instant Pot or Crockpot. They are my must have kitchen tools!
For this recipe, I used Instant Pot Shredded Chicken Breast recipe as the base. It shreds chicken beautifully in 30 minutes. Great for meal prepping because you do so much with it to make it a new meal.
After shredding the chicken in the Instant Pot with seasonings, I loaded up some bell peppers with the chicken, topped it just a touch of cheese, and popped it under the broiler. Dinner done! Or, in this case, this was my lunch for the week. So easy, so delicious!
That said, go turn on your Instant Pot and make this Meal Prep Chicken Philly Cheesesteak. Everyone at your work will be jealous when you show up with this good looking meal.
Want more healthy low calorie recipes? Try this Healthy Chili Mac with Ground Turkey, Low Calorie Shredded Chicken Sloppy Joe’s and Traditional Italian Pasta Fagioli Recipe next!
Meal Prep Chicken Philly Cheesesteak
Ingredients
- 4 bell peppers, sliced in half
- 1 lb chicken breast, boneless, skinless
- 1 tablespoon extra virgin olive oil
- 1/4 cup chicken broth
- 2 tablespoons thyme
- Salt & pepper to taste
- 1 1/2 teaspoon garlic powder
- 8 tablespoons low moisture mozzarella
Instructions
- Drizzle the bottom on an Instant Pot with olive oil then place chicken breast in it with broth, salt, pepper, thyme and garlic powder.
- Place the cover on the Instant Pot then set the valve to sealing and set to steam for 30 minutes. See notes for making in slower cooker instead.
- After 30 minutes, carefully set the valve to release. Once all the steam has released, remove the lid. Using two forks, shred the chicken. It should shred easily from the steam and liquid in the pot.
- Turn the oven on to broil (or 425 F) then place parchment paper on a large baking sheet.
- Slice the bell peppers in half, remove the seeds and place on the baking sheet. Add about 1/2 cup shredded chicken into the peppers then top with 2 tbsp shredded mozzarella.
- Bake 10 minutes then remove from the oven and place 2 bell pepper halves in each meal prep container.
Notes
- If you do not have an Instant Pot, you can also make the chicken in a slow cooker setting it on low for 6-8 hours or high 3-5 hours. In a pinch a rotisserie chicken works too!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
