Low carb Mexican chicken bowl #tacotuesday

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½ Tbsp olive oil
½ medium bell pepper, sliced
½ medium yellow onion, sliced
2 medium portabella mushrooms, sliced optional
½ tsp minced garlic
1-2 tsp worcestershire sauce
8 oz rotisserie chicken, sliced
⅓ cup queso melting cheese
⅓ cup rotel style tomatoes, mild

In a large nonstick skillet, heat olive oil over medium heat. Add peppers, onions, mushrooms and garlic and cook until tender - about 8 minutes. (Lower heat to low medium if needed to avoid browning). Add worcestershire sauce to veggies and stir well.
Sprinkle sliced chicken over veggies in skillet.
In a small microwave-safe bowl, mix cheese and tomatoes and heat until melted. Pour melted cheese over chicken and veggies in skillet and serve.