Skinny Open Faced Chicken Philly

Skinny Open Faced Chicken Philly

This recipe is 5 SmartPoints per serving, 1/4 of the mixture and 1 slice of bread.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 705kcal
Author: Dash of Herbs


  • 4 slices bread toasted
  • 12 oz package precooked chicken cubed
  • 1 medium onion chopped
  • 1 medium red pepper chopped
  • 1 medium green pepper chopped
  • 1 cup mushrooms chopped
  • 2 cloves garlic minced
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • cooking spray
  • salt and pepper
  • 4 slices of reduced fat provolone cheese


  • Heat a non-stick wok to medium-low heat. Coat it with olive oil spray. Add the garlic, onion, and peppers. Cook until the onions are translucent and the peppers are softened.
  • Add in the cubed chicken and spices, cooking until the chicken is cooked through. After the chicken is cooked, divide the contents into 4 quadrants.
  • Add a slice of cheese to each of the quadrants and let the cheese melt. Once the cheese is melted, scoop the contents onto the toasted slice of bread and serve immediately.
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Calories: 705kcal | Carbohydrates: 22.4g | Protein: 54.7g | Fat: 43.3g | Saturated Fat: 15g | Fiber: 3.2g | Sugar: 5.4g