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Close-up of a chicken Philly sub on a whole wheat roll with grilled chicken, melted cheese, red and green bell peppers, and sautéed onions. High protein sandwich with a soft hoagie bun and savory filling.

High Protein Chicken Philly Sub with Peppers and Onions

Nesting Lane
High Protein Chicken Philly Sub with peppers, onions, and provolone on whole wheat rolls. A hearty option for healthy dinner ideas with 38g protein.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 5

Equipment

Large Skillet
Cutting Board
Sharp Knife
Tongs
Baking Sheet
Aluminum Foil

Ingredients
 

  • 1½ pounds boneless skinless chicken breasts sliced into thin strips
  • 1 tablespoon olive oil
  • 1 green bell pepper sliced
  • 1 red bell pepper sliced
  • 1 medium yellow onion sliced
  • ½ teaspoon garlic powder
  • kosher salt to taste
  • ground black pepper to taste
  • 4 slices provolone cheese
  • 4 whole wheat sub rolls split

Instructions
 

  • Preheat the oven to 350°F.
  • Place the olive oil in a large skillet over medium-high heat.
  • Place the sliced chicken in the skillet in a single layer.
  • Cook the chicken for 4 to 6 minutes, stirring occasionally, until browned and cooked through.
  • Add the green pepper, red pepper, and onion to the skillet.
  • Cook for 5 minutes, stirring occasionally, until the vegetables soften and start to brown.
  • Sprinkle the garlic powder, kosher salt, and black pepper over the chicken and vegetables.
  • Stir until the seasoning is mixed in evenly.
  • Place the split sub rolls on a baking sheet.
  • Lightly spray the inside of each roll with cooking spray.
  • Toast the rolls in the oven for 3 to 5 minutes, until warm and lightly crisp.
  • Divide the chicken and vegetable mixture evenly between the rolls.
  • Place one slice of provolone cheese on top of each sandwich.
  • Return the sandwiches to the oven for 2 to 3 minutes, until the cheese melts.

Notes

Tips and Tricks

Slice the Chicken Thin
Slice the chicken into thin strips so it cooks quickly and stays tender. Even slices help everything cook at the same rate.
Do Not Overcrowd the Pan
Cook the chicken in a single layer. If needed, cook in batches so it browns instead of steaming.
Toast the Rolls Lightly
Toast just until the edges are crisp. This helps prevent the bread from getting soggy once filled.

Storing and Reheating

Store the chicken and vegetable mixture in an airtight container in the refrigerator for up to 3 days. Store rolls separately.
Reheat on Stovetop - Place a serving of the chicken and vegetable mixture in a saucepan with 1 to 2 tablespoons water. Warm over low heat, stirring until heated through. Assemble on toasted rolls and add cheese before serving.

Nutrition

Calories: 393kcalCarbohydrates: 31gProtein: 38gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 98mgSodium: 505mgPotassium: 652mgFiber: 2gSugar: 6gVitamin A: 1008IUVitamin C: 53mgCalcium: 136mgIron: 9mg
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