Name: Crispy Baked Jalapeño Poppers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large Jalapeños; 2 oz Cooked chicken breast; 0.5 cup Greek yogurt; 1 oz Sharp cheddar cheese; 2 tbsp Almond flour; 0.5 tbsp Olive oil; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Smoked paprika

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

YOUR SOLIN GENERATED RECIPE

Crispy Baked Jalapeño Poppers

Baked jalapeño halves stuffed with a creamy shredded chicken and sharp cheddar filling, finished with an almond flour crust that is perfectly golden and crunchy.

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NUTRITION

Protein

51.9g

Fat

27.8g

Carbs

19.6g

SERVINGS

1 serving

INGREDIENTS

4 large Jalapeños

2 oz Cooked chicken breast

0.5 cup Greek yogurt

1 oz Sharp cheddar cheese

2 tbsp Almond flour

0.5 tbsp Olive oil

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Slice the jalapeños in half lengthwise and remove the seeds and membranes with a small spoon.
3
In a medium bowl, mix the shredded chicken, Greek yogurt, cheddar cheese, garlic powder, and onion powder.
4
Season the chicken mixture with sea salt and black pepper until well combined.
5
Fill each jalapeño half with the chicken mixture, pressing it firmly into the cavity.
6
Combine the almond flour, smoked paprika, and olive oil in a small dish until the mixture is crumbly.
7
Top each stuffed pepper evenly with the almond flour mixture.
8
Bake for 15-18 minutes until the peppers are tender and the topping is golden brown.