• Cook 1.5 cups dry white rice according to package directions. The goal is to have about 4 cups cooked rice.
• Heat 1 tbsp olive oil in a large skillet over medium high heat.
• Add ground chicken, ½ tsp salt, ½ tsp pepper, 1 tsp onion powder, and 2 cloves minced garlic. Sauté until cooked through 5-7 mins. Remove and set aside.
• In the same pan, add remaining 1 tbsp olive oil, peppers, onions, and mushrooms along with the remaining ½ tsp salt, 2 cloves minced garlic, 1 tsp onion powder, 1 tsp Italian seasoning and 2 tbsp coconut aminos. Sauté 7-9 mins until softened.
• Add the chicken back in and stir.
• Divide the cooked rice between 4 meal prep containers and top with the meat and veggie mixture.
• Sprinkle ¼ cup cheese on top (or more if you want). Store away in the fridge to reheat throughout the week, or pop in the microwave or oven to melt the cheese and eat right away. Enjoy!

Skillet Chicken Philly Cheesesteak Option

• If you are not making meal prep containers, feel free to just add the cup of shredded cheese on top of the cooked meat and veggies when they are in the skillet. Cover and let it melt over low heat for a few minutes. Serve over rice and enjoy!