Tonight’s hearty keto meal features all the savory flavors of a chicken Philly cheesesteak, without all the carbs. We start with tender herb-seasoned chicken, sprinkle it with provolone, and then blanket it in a luscious cheese sauce made with cheddar and Parmesan. To add that signature Philly-style flavor, it’s topped with roasted red and green bell peppers and seasoned with Italian herbs and plenty of garlic. On the side, there’s zucchini roasted with garlic and gochugaru (Korean chili flakes) for a touch of heat.

Ingredients: chicken breast, zucchini, green bell peppers, shredded mild cheddar cheese (pasteurized milk, cheese cultures, salt, enzymes, annatto, vegetable color), red bell peppers, roasted garlic oil (olive oil, garlic), cream cheese (pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum), whole milk, heavy cream, unsalted butter, grated parmesan cheese ((parmesan cheese (pasteurized cow’s milk, cheese culture, salt, enzymes), water, milk protein, modified food starch, palm oil blend, salt, disodium phosphate, citric acid, xanthan gum), and calcium propionate (preservative)), reduced sodium tamari (water, soybeans, salt, alcohol (to preserve freshness)), garlic, sea salt, dehydrated garlic, granulated garlic, black pepper, granulated onion, gochugaru chile flakes, red wine vinegar, garlic, italian seasoning (marjoram, thyme, rosemary, savory, sage, oregano, basil), dried chives, dried parsley, paprika, turmeric