Katie
Back in college, I loved getting chicken cheesesteaks in the freshman dining hall. Ten years later, while I still love the flavors, the fat and calories scare me. So, I went searching for a healthier version and was super satisfied with this weightwatchers.com recipe. I paired it with fries baked in the oven for a total of 10 PointsPlus (not bad for a fast food-ish meal, not bad at all! Have it without the bun to reduce points if you prefer).
Start with the potatoes:
- Preheat your oven to 400º.
- Mince up about 7 cloves of garlic.
- Slice a thin-skinned potatoes into “fry-like” pieces. (If you use a potato with a thicker skin, peel them first. Also, a mandolin is a great way to cut the potatoes. Just be careful!)
- Combine the potatoes and garlic in a roasting pan.
- Add 1/4 cup chicken broth and about 1 tablespoon of chopped rosemary.
- Season with s&p. Toss gently.
- Roast for about 15 minutes.
- Take out of the oven and add 1/4 cup more of chicken broth.
- Flip fries so the other side cooks.
- Place back in the oven and cook for about another 15 minutes, until golden and softened.
Meanwhile, start on the chicken cheesesteaks…
- Thinly slice 1 large onion.
- Heat a large skillet over medium-high heat.
- Add 1 tablespoon of vegetable oil.
- When the oil is hot, add the onions.
- Sauté until golden, stirring often.
- Slice up 1 red bell pepper.
- Cut up 1 pound of thinly cut chicken breasts (use a different knife and cutting board for the chicken!).
- When the onions are golden, add the peppers and the chicken.
- Season with s&p.
- Cook until the chicken is golden brown, about 8 minutes.
- To serve, spoon the chicken mixture into toasted reduced fat buns.
- Top with American cheese. (Next time, I will place the sandwiches under the broiler to melt the cheese faster.)
Serve with the fries. Enjoy!
