Baked Jalapeño Popper Chicken with Crispy Topping

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Jalapeño Popper Chicken with Crispy Topping

YOUR SOLIN GENERATED RECIPE

Baked Jalapeño Popper Chicken with Crispy Topping

Savor the delightful twist on a classic popper by enjoying tender baked chicken fillets loaded with a spicy jalapeño kick and a crispy, savory topping. The dish combines lean protein with a creamy, tangy blend and a light almond flour crust that delivers crunch and warmth in every bite.

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NUTRITION

336kcal
Protein
50.2g
Fat
14.1g
Carbs
7.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Nonfat Greek Yogurt

1/4 cup shredded Monterey Jack Cheese

1 tbsp Almond Flour

2 Fresh Jalapeños

Seasonings to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Using a sharp knife, slice the chicken breast horizontally to create a pocket, being careful not to cut all the way through.

  • 3

    In a small bowl, mix together the nonfat Greek yogurt, shredded cheese, finely chopped jalapeños (remove seeds for less heat if desired), garlic powder, salt, and black pepper.

  • 4

    Stuff the chicken pockets with the yogurt and cheese mixture, ensuring even distribution.

  • 5

    Lightly sprinkle the almond flour over the stuffed chicken breasts; this will create a crispy topping as they bake.

  • 6

    Place the prepared chicken on the baking sheet and bake for 20-25 minutes, until the chicken is fully cooked and the topping is lightly golden.

  • 7

    Allow the chicken to rest for a few minutes before serving to lock in the juices.

Baked Jalapeño Popper Chicken with Crispy Topping

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Jalapeño Popper Chicken with Crispy Topping

YOUR SOLIN GENERATED RECIPE

Baked Jalapeño Popper Chicken with Crispy Topping

Savor the delightful twist on a classic popper by enjoying tender baked chicken fillets loaded with a spicy jalapeño kick and a crispy, savory topping. The dish combines lean protein with a creamy, tangy blend and a light almond flour crust that delivers crunch and warmth in every bite.

NUTRITION

336kcal
Protein
50.2g
Fat
14.1g
Carbs
7.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Nonfat Greek Yogurt

1/4 cup shredded Monterey Jack Cheese

1 tbsp Almond Flour

2 Fresh Jalapeños

Seasonings to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Using a sharp knife, slice the chicken breast horizontally to create a pocket, being careful not to cut all the way through.

  • 3

    In a small bowl, mix together the nonfat Greek yogurt, shredded cheese, finely chopped jalapeños (remove seeds for less heat if desired), garlic powder, salt, and black pepper.

  • 4

    Stuff the chicken pockets with the yogurt and cheese mixture, ensuring even distribution.

  • 5

    Lightly sprinkle the almond flour over the stuffed chicken breasts; this will create a crispy topping as they bake.

  • 6

    Place the prepared chicken on the baking sheet and bake for 20-25 minutes, until the chicken is fully cooked and the topping is lightly golden.

  • 7

    Allow the chicken to rest for a few minutes before serving to lock in the juices.