NUTRITION

SERVINGS

INGREDIENTS

5 oz Cooked shredded chicken breast

4 large Jalapeño peppers

1.5 tbsp Greek yogurt cream cheese

0.5 oz Shredded sharp cheddar cheese

1.5 slices Center-cut bacon

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tsp Minced fresh chives

PREPARATION

• 1

  Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper to ensure the poppers do not stick.

• 2

  Slice the jalapeños in half lengthwise and scrape out the seeds and membranes with a spoon to manage the heat level.

• 3

  In a medium mixing bowl, stir together the shredded chicken, Greek yogurt cream cheese, shredded cheddar, and all the spices until well combined.

• 4

  Stuff each jalapeño half with a generous amount of the chicken mixture, smoothing the top with your spoon to keep it tidy.

• 5

  Wrap each stuffed pepper with a piece of bacon, ensuring the seam is on the bottom so it stays closed during roasting.

• 6

  Roast for 18-22 minutes until the bacon is golden-brown and the jalapeños are softened and fragrant.

• 7

  Finish with a sprinkle of fresh chives and let them sit for a few minutes so the filling sets perfectly before serving.