Baked Jalapeño Chicken Boats with Cream Cheese

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

Baked Jalapeño Chicken Boats with Cream Cheese

YOUR SOLIN GENERATED RECIPE

Baked Jalapeño Chicken Boats with Cream Cheese

Enjoy a flavorful twist on classic chicken boats with a spicy kick from fresh jalapeños and a creamy filling of low-fat cream cheese and a hint of cheddar. This dish features tender chicken breasts filled with a zesty mixture and baked to perfection, offering a satisfying blend of spice, creaminess, and lean protein – ideal for a nourishing meal any time of day.

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NUTRITION

335kcal
Protein
42.4g
Fat
14.2g
Carbs
5.2g

SERVINGS

1 serving

INGREDIENTS

1 piece (150g) Chicken Breast

1 small Jalapeño

2 tablespoons Low-Fat Cream Cheese

2 tablespoons Shredded Low-Fat Cheddar

1 teaspoon Olive Oil

1 teaspoon Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Using a sharp knife, carefully cut a pocket into the thicker side of the chicken breast to create a boat for the filling. Set aside.

  • 3

    Finely dice the jalapeño, removing seeds if you prefer less heat.

  • 4

    In a small bowl, mix the diced jalapeño with the low-fat cream cheese, shredded low-fat cheddar, garlic powder, salt, and pepper until well combined.

  • 5

    Stuff the chicken breast pocket with the jalapeño-cheese mixture, ensuring it is evenly distributed.

  • 6

    Lightly brush the exterior of the chicken with olive oil and season with a pinch of salt and pepper.

  • 7

    Place the stuffed chicken breast in a baking dish and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.

  • 8

    Let rest for a few minutes before serving, and enjoy your flavorful, protein-packed meal.

Baked Jalapeño Chicken Boats with Cream Cheese

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

Baked Jalapeño Chicken Boats with Cream Cheese

YOUR SOLIN GENERATED RECIPE

Baked Jalapeño Chicken Boats with Cream Cheese

Enjoy a flavorful twist on classic chicken boats with a spicy kick from fresh jalapeños and a creamy filling of low-fat cream cheese and a hint of cheddar. This dish features tender chicken breasts filled with a zesty mixture and baked to perfection, offering a satisfying blend of spice, creaminess, and lean protein – ideal for a nourishing meal any time of day.

NUTRITION

335kcal
Protein
42.4g
Fat
14.2g
Carbs
5.2g

SERVINGS

1 serving

INGREDIENTS

1 piece (150g) Chicken Breast

1 small Jalapeño

2 tablespoons Low-Fat Cream Cheese

2 tablespoons Shredded Low-Fat Cheddar

1 teaspoon Olive Oil

1 teaspoon Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Using a sharp knife, carefully cut a pocket into the thicker side of the chicken breast to create a boat for the filling. Set aside.

  • 3

    Finely dice the jalapeño, removing seeds if you prefer less heat.

  • 4

    In a small bowl, mix the diced jalapeño with the low-fat cream cheese, shredded low-fat cheddar, garlic powder, salt, and pepper until well combined.

  • 5

    Stuff the chicken breast pocket with the jalapeño-cheese mixture, ensuring it is evenly distributed.

  • 6

    Lightly brush the exterior of the chicken with olive oil and season with a pinch of salt and pepper.

  • 7

    Place the stuffed chicken breast in a baking dish and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.

  • 8

    Let rest for a few minutes before serving, and enjoy your flavorful, protein-packed meal.