Baked Jalapeño Halves with Spicy Creamy Chicken

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

Baked Jalapeño Halves with Spicy Creamy Chicken

YOUR SOLIN GENERATED RECIPE

Baked Jalapeño Halves with Spicy Creamy Chicken

Enjoy a vibrant medley of spicy roasted jalapeño halves generously stuffed with a creamy, zesty chicken mixture. This dish balances the heat of fresh peppers with the smooth tang of Greek yogurt and reduced fat cream cheese, accented by a hint of olive oil and aromatic spices. Perfectly suited for any meal of the day, each bite offers a light yet satisfying combination of flavor and nutrition.

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NUTRITION

332kcal
Protein
38.3g
Fat
14.4g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

3 medium Jalapeño Peppers (halved)

3 ounces Cooked Chicken Breast

2 ounces Nonfat Greek Yogurt

1 ounce Reduced Fat Cream Cheese

1 teaspoon Extra Virgin Olive Oil

0.5 teaspoon Chili Powder

0.5 teaspoon Garlic Powder

Salt and Black Pepper to taste

2 tablespoons Fresh Cilantro (chopped)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Carefully halve the jalapeño peppers lengthwise and remove the seeds and membranes if you prefer less heat.

  • 2

    In a small mixing bowl, combine the shredded cooked chicken breast, nonfat Greek yogurt, and reduced fat cream cheese. Add the extra virgin olive oil, chili powder, garlic powder, salt, and black pepper.

  • 3

    Mix the ingredients well until a smooth, spicy creamy chicken filling forms.

  • 4

    Spoon the chicken mixture generously into the jalapeño halves, ensuring they are evenly filled.

  • 5

    Place the stuffed jalapeño halves on a baking tray lined with parchment paper. Bake for 15-20 minutes or until the peppers soften and the filling is heated through.

  • 6

    Garnish with freshly chopped cilantro and serve warm.

Baked Jalapeño Halves with Spicy Creamy Chicken

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

Baked Jalapeño Halves with Spicy Creamy Chicken

YOUR SOLIN GENERATED RECIPE

Baked Jalapeño Halves with Spicy Creamy Chicken

Enjoy a vibrant medley of spicy roasted jalapeño halves generously stuffed with a creamy, zesty chicken mixture. This dish balances the heat of fresh peppers with the smooth tang of Greek yogurt and reduced fat cream cheese, accented by a hint of olive oil and aromatic spices. Perfectly suited for any meal of the day, each bite offers a light yet satisfying combination of flavor and nutrition.

NUTRITION

332kcal
Protein
38.3g
Fat
14.4g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

3 medium Jalapeño Peppers (halved)

3 ounces Cooked Chicken Breast

2 ounces Nonfat Greek Yogurt

1 ounce Reduced Fat Cream Cheese

1 teaspoon Extra Virgin Olive Oil

0.5 teaspoon Chili Powder

0.5 teaspoon Garlic Powder

Salt and Black Pepper to taste

2 tablespoons Fresh Cilantro (chopped)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Carefully halve the jalapeño peppers lengthwise and remove the seeds and membranes if you prefer less heat.

  • 2

    In a small mixing bowl, combine the shredded cooked chicken breast, nonfat Greek yogurt, and reduced fat cream cheese. Add the extra virgin olive oil, chili powder, garlic powder, salt, and black pepper.

  • 3

    Mix the ingredients well until a smooth, spicy creamy chicken filling forms.

  • 4

    Spoon the chicken mixture generously into the jalapeño halves, ensuring they are evenly filled.

  • 5

    Place the stuffed jalapeño halves on a baking tray lined with parchment paper. Bake for 15-20 minutes or until the peppers soften and the filling is heated through.

  • 6

    Garnish with freshly chopped cilantro and serve warm.