Jalapeño Popper Stuffed Chicken with Roasted Vegetables

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

Jalapeño Popper Stuffed Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Jalapeño Popper Stuffed Chicken with Roasted Vegetables

Savor this vibrant dish where tender chicken breasts are filled with a creamy, tangy jalapeño popper mixture and paired with a medley of roasted vegetables. The dish offers a delightful blend of spice, creaminess, and roasted flavors, making it a satisfying meal for any time of day.

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NUTRITION

455kcal
Protein
46.2g
Fat
13.1g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 oz Low-Fat Cream Cheese

1 Jalapeño Pepper

0.5 oz Turkey Bacon

1 cup Mixed Roasted Vegetables

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Using a sharp knife, carefully create a pocket in the side of each chicken breast without cutting it all the way through.

  • 3

    In a bowl, combine the low-fat cream cheese, finely chopped jalapeño pepper, and crumbled turkey bacon. Add a pinch of salt and pepper.

  • 4

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

  • 5

    Season the outside of the chicken breasts with salt and pepper.

  • 6

    Place the stuffed chicken breasts on a baking sheet. Toss the mixed vegetables with olive oil, salt, and pepper, and spread them around the chicken.

  • 7

    Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 8

    Let the chicken rest for a few minutes before serving alongside the roasted vegetables.

Jalapeño Popper Stuffed Chicken with Roasted Vegetables

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

Jalapeño Popper Stuffed Chicken with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Jalapeño Popper Stuffed Chicken with Roasted Vegetables

Savor this vibrant dish where tender chicken breasts are filled with a creamy, tangy jalapeño popper mixture and paired with a medley of roasted vegetables. The dish offers a delightful blend of spice, creaminess, and roasted flavors, making it a satisfying meal for any time of day.

NUTRITION

455kcal
Protein
46.2g
Fat
13.1g
Carbs
12g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1 oz Low-Fat Cream Cheese

1 Jalapeño Pepper

0.5 oz Turkey Bacon

1 cup Mixed Roasted Vegetables

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Using a sharp knife, carefully create a pocket in the side of each chicken breast without cutting it all the way through.

  • 3

    In a bowl, combine the low-fat cream cheese, finely chopped jalapeño pepper, and crumbled turkey bacon. Add a pinch of salt and pepper.

  • 4

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

  • 5

    Season the outside of the chicken breasts with salt and pepper.

  • 6

    Place the stuffed chicken breasts on a baking sheet. Toss the mixed vegetables with olive oil, salt, and pepper, and spread them around the chicken.

  • 7

    Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.

  • 8

    Let the chicken rest for a few minutes before serving alongside the roasted vegetables.