Name: Baked Jalapeño Poppers with Bacon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz cooked chicken breast; 6 large jalapeños; 2 slices cooked bacon; 0.25 cup plain Greek yogurt; 2 tbsp neufchâtel cheese; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.13 tsp sea salt; 0.13 tsp black pepper; 1 tbsp fresh chives

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

YOUR SOLIN GENERATED RECIPE

Baked Jalapeño Poppers with Bacon

Roasted jalapeño halves filled with a creamy, protein-packed chicken and bacon mixture that offers a satisfying crunch in every bite.

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NUTRITION

Protein

56.8g

Fat

21.8g

Carbs

15.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz cooked chicken breast

6 large jalapeños

2 slices cooked bacon

0.25 cup plain Greek yogurt

2 tbsp neufchâtel cheese

0.25 tsp garlic powder

0.25 tsp onion powder

0.13 tsp sea salt

0.13 tsp black pepper

1 tbsp fresh chives

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
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 shredded chicken breast, Greek yogurt, softened Neufchâtel cheese, garlic powder, onion powder, sea salt, and black pepper.
4
Stir in the crumbled bacon and half of the chopped fresh chives until the filling is well incorporated.
5
Spoon a generous amount of the chicken mixture into each jalapeño half, pressing it down firmly.
6
Arrange the stuffed peppers on the prepared baking sheet and bake for 15 to 18 minutes until the peppers are tender and the tops are golden.
7
Remove from the oven and garnish with the remaining fresh chives before serving immediately.