Gosh golly it was time I really get back in the kitchen and these Chicken Cheesesteak Rice Bowls were the perfect place to start!

Wow, not since March have I posted a new recipe on here. What’s wild is when I first started this website, I would rarely go a single day without posting, creating, writing a new recipe. And now it’s been literal months. I have reasons of course: life, our big move, lack of inspiration, difficulty creating in today’s heavy world, my own covid infection…

But the truth is I think I’ve wanted to put my efforts elsewhere. Sometimes it seems that *nobody* sees my creations anyway, so why bother. And sometimes it seems that regardless of what I create, there are naysayers and nitpickers. But ultimately, I started this blog because I needed solutions for my own body and decided to share them because if even one other person found them helpful then it would be worth it. 

So here I am – inconsistently creating (for the blog at least) but showing up when I can. Showing up feels hard in and of itself these days but if you are on the dumpster fire of social media, you can still find me in a few places:

Predominantly Paleo  (the OG)

Legit Bread Company (my baking good mixes still alive and well)

Esther and Loretta (my alter ego with Zenbelly where we slip away into our retired Jewish yenta personas from South Florida)

Jennifer Lauren Bailey Robins (mouthy personal account with furniture rehabs and plenty of real life opinions you might hate)

Ok but now I’m here, at least for now with this new recipe, which I might say is absolutely divine. I was brainstorming this morning after indulging in more gluten than I care to admit over the long weekend. The bad news is I need to calm the eff down with eating whatever sounds fun. The good news is, that means I’m back in the kitchen with a little creative spark to get going. We all win.

In the meantime, enjoy this new dinner idea. You’ll notice I left the bell pepper out. My mom said she had an aversion to it when she was pregnant with me and let’s say, it stuck around. Feel free to throw it in the cooked veggie combo or eat it raw on the side. As you wish…

Chicken Cheesesteak Rice Bowls

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5 from 1 review

• Author: Jennifer Robins

Ingredients

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• 1 tablespoon olive oil
• 4–5 tablespoons butter
• 16 ounces white mushrooms sliced
• 1 sweet onion, sliced thin
• 1 green pepper, sliced
• 1–2 teaspoons garlic salt
• 1/2 teaspoon black pepper
• 1/4 cup coconut aminos
• 1 pound chicken breast, cut into bite sized pieces
• 4 slices provolone cheese
• Rice for serving – I added 1 cup raw basmati with 1.5 cups water to my Instant Pot and cooked on the rice setting with a little salt and pepper

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Instructions

1. Heat the oil and butter over medium heat in a larger skillet and add in the mushrooms and onion (and green onion if including)
2. Add in the pepper, garlic salt, and coconut aminos
3. Allow the veggies to simmer for around 15 minutes before adding in the chicken
4. Let all the ingredients cook for another 10 minutes or so until the chicken is cooked through
5. Then add the provolone slices on top of the mixture until melted
6. Serve scooped on top of rice