NUTRITION

SERVINGS

INGREDIENTS

5 oz cooked chicken breast

2 tbsp Neufchâtel cheese

2 tbsp plain Greek yogurt

4 large jalapeños

2 tbsp almond flour

1 tsp extra virgin olive oil

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp chives

PREPARATION

• 1

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

• 2

  Slice the jalapeños in half lengthwise and use a small spoon to carefully scrape out the seeds and membranes.

• 3

  In a medium mixing bowl, combine the cooked shredded chicken breast, Neufchâtel cheese, Greek yogurt, garlic powder, sea salt, and black pepper until the mixture is smooth and well-incorporated.

• 4

  Fill each jalapeño half with a generous amount of the chicken and cheese mixture, smoothing the top with the back of a spoon.

• 5

  In a separate small bowl, stir together the almond flour and extra virgin olive oil until the mixture resembles wet sand.

• 6

  Sprinkle the almond flour mixture evenly over the top of each stuffed jalapeño, pressing slightly so it adheres to the filling.

• 7

  Place the poppers on the prepared baking sheet and bake for 15 to 18 minutes until the peppers are tender and the almond topping is beautifully golden brown.

• 8

  Remove from the oven and garnish with freshly chopped chives before serving warm.