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Eric Greenspan's Chicken Cheesesteak with Peppers, Mushrooms & Onions

5
Points®
Total Time
55 min
Prep
25 min
Cook
30 min
Serves
4
Difficulty
Easy
This recipe by Chef Eric Greenspan is from the WW Cafe at Barclay Center in Brooklyn. A lighter version of the all-American Philly cheese steak sandwich, this midday favorite features chicken blanketed with an easy-to-prepare, unexpectedly light cheese sauce that relies on butternut squash for its color and heft, and yogurt, feta, and paprika for its creaminess. A single sheet pan of roasted veggies means minimal mess, but you still get all the soft peppers and onions you've come to expect as the sandwich's tasty toppers. A fantastic lunch when time allows, this hearty, healthy sandwich makes for a full meal at dinner, with sweet potato fries or chips on the side.

Ingredients

Uncooked boneless skinless chicken breast

16 oz

100% whole wheat hot dog bun

4 bun(s)

Cooking spray

5 spray(s)

Kosher salt

1 pinch(es), or to taste

Black pepper

1 pinch(es), or to taste

Jarred minced garlic

¼ tsp, or to taste

Red bell pepper

1 medium, thinly sliced

Green bell pepper

1 medium, thinly sliced

Uncooked onion

1 medium, white variety, thinly sliced

Mushrooms

2 cup(s), sliced, button variety, thinly sliced

Kosher salt

½ tsp, or to taste

Black pepper

½ tsp, or to taste

Uncooked butternut squash

1¼ cup(s), cubed, cubed (about 5 oz)

Feta cheese

3 Tbsp

Plain fat free Greek yogurt

1 Tbsp

Kosher salt

¼ tsp, or to taste

Paprika

¼ tsp, smoked variety, or to taste

Instructions

  1. To make chicken, coat chicken with cooking spray; season with salt, pepper and garlic (optional); grill until cooked through, thinly slice and set aside.
  2. To make veggies, preheat oven to 425°F. Combine peppers, onion, mushrooms, salt, and pepper in a bowl; spread onto a sheet pan coated with cooking spray and roast until tender, stirring a few times, about 20 minutes.
  3. To make cheese sauce, boil butternut squash until tender, about 10-12 minutes; drain and place in a blender or mini chopper. Add feta, yogurt, salt, and paprika; process until smooth. Taste and adjust seasonings, if necessary.
  4. To assemble sandwich, top an open-face bun with 3 1/2 oz warm chicken; top with 1/4 c cheese sauce and a few spoons of vegetables.
  5. Serving size: 1 sandwich

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