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

Enjoy a flavorful, protein-packed chicken dish with a spicy kick from jalapeños and a creamy, tangy filling crowned with a crispy almond flour topping. This dish is baked to perfection for a guilt-free indulgence that’s as delightful as it is nourishing.

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NUTRITION

413kcal
Protein
44.6g
Fat
22.5g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 oz Light Cream Cheese

1 medium Jalapeño

1/4 cup Almond Flour

1 tbsp Grated Parmesan Cheese

1 tsp Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Using a sharp knife, carefully create a pocket in the chicken breast by slicing horizontally, ensuring not to cut all the way through.

  • 3

    In a small bowl, mix the light cream cheese with finely chopped jalapeño (remove seeds for less heat if desired), paprika, salt, and pepper.

  • 4

    Stuff the chicken breast pocket with the cream cheese mixture, ensuring even distribution.

  • 5

    In another bowl, combine almond flour with grated Parmesan cheese. Sprinkle this mixture evenly over the stuffed chicken to create a crispy topping.

  • 6

    Place the chicken on the prepared baking tray and bake for 20-25 minutes or until the chicken is fully cooked and the topping is golden brown.

  • 7

    Let the chicken rest for a few minutes before slicing and serving.

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

Enjoy a flavorful, protein-packed chicken dish with a spicy kick from jalapeños and a creamy, tangy filling crowned with a crispy almond flour topping. This dish is baked to perfection for a guilt-free indulgence that’s as delightful as it is nourishing.

NUTRITION

413kcal
Protein
44.6g
Fat
22.5g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 oz Light Cream Cheese

1 medium Jalapeño

1/4 cup Almond Flour

1 tbsp Grated Parmesan Cheese

1 tsp Paprika

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Using a sharp knife, carefully create a pocket in the chicken breast by slicing horizontally, ensuring not to cut all the way through.

  • 3

    In a small bowl, mix the light cream cheese with finely chopped jalapeño (remove seeds for less heat if desired), paprika, salt, and pepper.

  • 4

    Stuff the chicken breast pocket with the cream cheese mixture, ensuring even distribution.

  • 5

    In another bowl, combine almond flour with grated Parmesan cheese. Sprinkle this mixture evenly over the stuffed chicken to create a crispy topping.

  • 6

    Place the chicken on the prepared baking tray and bake for 20-25 minutes or until the chicken is fully cooked and the topping is golden brown.

  • 7

    Let the chicken rest for a few minutes before slicing and serving.