1

Heat oil in a large skillet over medium heat. Season chicken on all sides with salt, and cook chicken for 3-4 minutes per side until cooked through and internal temperature registers 165 F.

Tips: Olive oil or any neutral oil will work in place of avocado oil.

2

Transfer the cooked chicken to a large bowl and cover with foil.

3

In the same pan the chicken was cooked in, melt 2 tablespoons of butter. Place mushrooms in an even layer in the pan, season with a pinch of salt and pepper, and cook for 2-4 minutes. Flip the mushrooms over and cook for another 2-4 minutes until softened.

Tips: We love the meatiness of portabella mushrooms in these sandwiches, but any sliced mushroom will work! Cooking times may differ depending on the thickness of the mushrooms, so watch them closely and adjust cooking time as needed.

4

Transfer the cooked mushrooms to the bowl with the chicken. Cover with foil.

5

Melt the remaining 1 tbsp. of butter in the pan. Add sliced bell peppers, onions, garlic powder, and Italian seasoning, and season with a pinch of salt and pepper. Cook, stirring occasionally, for 5-7 minutes until vegetables are softened and slightly charred.

Tips: We love the combination of red and green bell peppers, but any bell pepper will work!

6

While the vegetables are cooking, remove the chicken from the bowl and slice into thin strips.

7

Add the sliced chicken and mushrooms to the skillet with the vegetables, and toss to mix all ingredients together. Turn the heat off from underneath the pan.

8

Divide the chicken mushroom mixture between the hoagies and top with provolone cheese slices. (Tear cheese slices in half to help them fit on top of the sandwiches.) Loosely wrap the sandwiches in foil, and bake at 350 F for about 8-10 minutes until the cheese is melted.

Tips: Leave a little space between the cheese and the foil so the cheese doesn’t stick to the foil while cooking.