Ingredients

  • Chicken Base:
    • 1.5 lbs boneless, skinless chicken breasts (sliced thinly into cutlets or strips)
    • 2 tbsp olive oil
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tsp Italian seasoning
    • 1/2 tsp salt
    • 1/2 tsp black pepper
  • Toppings & Cheese:
    • 1 medium green bell pepper (sliced)
    • 1 medium red bell pepper (sliced)
    • 1 medium yellow onion (sliced)
    • 1 tbsp olive oil or butter (for sautéing)
    • 6-8 slices Provolone cheese (or 1.5 cups shredded Mozzarella cheese)

Instructions

  1. Preheat & Prep: Preheat your oven to 400°F (200°C) and lightly grease a 9×13 inch glass baking dish with cooking spray or olive oil.
  2. Season the Chicken: In a mixing bowl, toss the sliced chicken breasts with 2 tablespoons of olive oil, garlic powder, onion powder, Italian seasoning, salt, and black pepper until evenly coated. Arrange the chicken strips in a single layer at the bottom of the prepared baking dish.
  3. Sauté the Veggies: Heat 1 tablespoon of olive oil or butter in a skillet over medium-high heat. Add the sliced green bell pepper, red bell pepper, and yellow onion. Sauté for about 4–5 minutes until slightly softened but still crisp.
  4. Assemble: Layer the sautéed peppers and onions evenly over the seasoned chicken layer.
  5. Add Cheese & Bake: Top the entire dish with the cheese slices (or shredded mozzarella), ensuring everything is covered. Bake uncovered for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted, bubbly, and lightly golden brown.
  6. Serve: Let it rest for 5 minutes before serving hot. Excellent on its own, served over rice, or inside warm rolls!