NUTRITION

SERVINGS

INGREDIENTS

3 oz cooked shredded chicken breast

1 slices center-cut bacon

2 tbsp Neufchatel cheese

0.25 cup plain non-fat Greek yogurt

1 oz shredded sharp cheddar cheese

4 large jalapeños

0.25 tsp garlic powder

0.25 tsp onion powder

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp fresh chives

PREPARATION

• 1

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

• 2

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

• 3

  In a medium mixing bowl, combine the shredded chicken, Neufchatel cheese, Greek yogurt, shredded cheddar, garlic powder, onion powder, sea salt, and black pepper until well incorporated.

• 4

  Spoon the chicken and cheese mixture into each jalapeño half, pressing down slightly to ensure they are well-filled.

• 5

  Finely dice the raw bacon slices and press the bits into the top of the cheese filling on each pepper.

• 6

  Arrange the poppers on the prepared baking sheet and bake for 18 to 20 minutes, or until the peppers are tender and the bacon on top is crispy.

• 7

  Remove from the oven and let cool for 5 minutes before garnishing with minced fresh chives.