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 twist on a classic popper with tender, baked chicken breast topped with a zesty, creamy jalapeño popper mix and a crunchy panko finish. This dish harmoniously blends the heat from fresh jalapeños with the tang of low-fat cream cheese and Greek yogurt for a balanced, flavorful meal that's both protein-packed and satisfying.

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NUTRITION

358kcal
Protein
48.1g
Fat
13.5g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 ounce Low-Fat Cream Cheese

1 small Jalapeño

1/4 cup Panko Breadcrumbs

2 tablespoons Non-Fat Greek Yogurt

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Using a sharp knife, make a small pocket in the chicken breast without cutting all the way through.

  • 3

    In a small bowl, mix together the low-fat cream cheese and non-fat Greek yogurt until smooth.

  • 4

    Finely chop the jalapeño (remove seeds for less heat if desired) and stir it into the cream cheese mixture.

  • 5

    Fill the pocket of the chicken breast with the jalapeño popper mixture, ensuring even distribution.

  • 6

    Lightly brush the chicken with olive oil and then sprinkle the panko breadcrumbs evenly over the top to create a crispy layer.

  • 7

    Place the stuffed chicken on a baking sheet lined with parchment paper and bake for 22-25 minutes, or until the chicken reaches an internal temperature of 165°F.

  • 8

    Remove from the oven and let it rest for a few minutes before 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 twist on a classic popper with tender, baked chicken breast topped with a zesty, creamy jalapeño popper mix and a crunchy panko finish. This dish harmoniously blends the heat from fresh jalapeños with the tang of low-fat cream cheese and Greek yogurt for a balanced, flavorful meal that's both protein-packed and satisfying.

NUTRITION

358kcal
Protein
48.1g
Fat
13.5g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 ounce Low-Fat Cream Cheese

1 small Jalapeño

1/4 cup Panko Breadcrumbs

2 tablespoons Non-Fat Greek Yogurt

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Using a sharp knife, make a small pocket in the chicken breast without cutting all the way through.

  • 3

    In a small bowl, mix together the low-fat cream cheese and non-fat Greek yogurt until smooth.

  • 4

    Finely chop the jalapeño (remove seeds for less heat if desired) and stir it into the cream cheese mixture.

  • 5

    Fill the pocket of the chicken breast with the jalapeño popper mixture, ensuring even distribution.

  • 6

    Lightly brush the chicken with olive oil and then sprinkle the panko breadcrumbs evenly over the top to create a crispy layer.

  • 7

    Place the stuffed chicken on a baking sheet lined with parchment paper and bake for 22-25 minutes, or until the chicken reaches an internal temperature of 165°F.

  • 8

    Remove from the oven and let it rest for a few minutes before serving.