The article presents a novel method for rapid room-temperature phosphorescence (RTP) chiral recognition of natural amino acids. The key innovation is the use of L-phenylalanine-derived benzamide as a molecular-solid sensor, which can distinguish between the left-handed and right-handed forms of amino acids based on their RTP properties. The sensor is prepared as nano-crystals from the evaporation of tetrahydrofuran solutions, allowing for efficient triplet-triplet energy transfer to the chiral analytes. The method demonstrates strong RTP for L-amino acids and minimal afterglow for D-amino acids, with a rapid response time of a few minutes. The study also explores the influence of guest-to-host ratios and morphological changes on the RTP properties, and shows that the system can be optimized for better enantioselective discrimination. This approach expands the scope of luminescence chiral sensing by reducing the requirement for specific molecular structures.The article presents a novel method for rapid room-temperature phosphorescence (RTP) chiral recognition of natural amino acids. The key innovation is the use of L-phenylalanine-derived benzamide as a molecular-solid sensor, which can distinguish between the left-handed and right-handed forms of amino acids based on their RTP properties. The sensor is prepared as nano-crystals from the evaporation of tetrahydrofuran solutions, allowing for efficient triplet-triplet energy transfer to the chiral analytes. The method demonstrates strong RTP for L-amino acids and minimal afterglow for D-amino acids, with a rapid response time of a few minutes. The study also explores the influence of guest-to-host ratios and morphological changes on the RTP properties, and shows that the system can be optimized for better enantioselective discrimination. This approach expands the scope of luminescence chiral sensing by reducing the requirement for specific molecular structures.