Low Carb Seasoned Chicken with Roasted Bell Peppers


4 Boneless chicken cutlets

garlic powder, onion powder, salt, pepper, oregano

a pinch of crushed red pepper

(one each) yellow, red & orange bell peppers

3 tbsp. olive oil

4 slices of mild provolone cheese

Romano cheese (grated)


Pre-heat oven to 400 degrees

Slice peppers in thin, julienne style

In a large bowl, place peppers and season with garlic powder, onion powder, salt & pepper to taste

Add 1 tbsp. olive oil & mix well

Place on a large cookie sheet, uncovered

Bake for 30 minutes

In a large skillet, heat 2 tbsp. olive oil over medium heat

Season chicken cutlets with salt, pepper, garlic powder, onion powder, oregano and crushed red pepper to taste

Sautee chicken for approx.. 10 minutes on each side or until lightly browned

Place one piece of sliced provolone cheese on each piece of cooked chicken (will quickly melt)

Plate chicken and top each piece with some roasted peppers

Sprinkle with grated Romano cheese to taste