Low Carb Weeknight Chicken Parm

• 2 cups prepared marinara sauce
• olive oil
• 2 tablespoons butter
• 1 pound ground white meat chicken
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1/4 cup grated parmesan cheese
• 4 ounces grated fontina or mozzarella cheese
• 3 thinly sliced bell peppers, any kind you like
• fresh parsley, optional, for serving

1. In advance, warm or prepare marinara for this dish.
2. Preheat an ovenproof skillet to medium-high heat with a drizzle of olive oil. When the skillet is hot, add the chicken and butter. Cook the chicken for about 5 minutes, crumbling it with a spoon as you go. When the chicken is cooked through, add the salt, onion powder, garlic powder, and parmesan. Stir to coat and cook for about 2 minutes more, then turn off the skillet. Sprinkle the mixture with the grated cheese.
3. Meanwhile, preheat a second skillet to medium-high heat with some olive oil and preheat the broiler to high.rnrnWhen the chicken is nearly done cooking, saute the peppers in the second skillet for 3-5 minutes with a sprinkle of salt until soft and slightly browned but not mushy, stirring as you go.
4. Broil the chicken mixture for about a minute to melt and brown the cheese slightly.rnrnServe the chicken with the marinara and peppers. Top with fresh parsley and extra parmesan if you'd like. Enjoy!

marinara sauce, olive oil, butter, white meat chicken, onion powder, garlic, kosher salt, parmesan cheese, mozzarella cheese, bell peppers, fresh parsley

Taken from food52.com/recipes/74088-low-carb-weeknight-chicken-parm (may not work)