NUTRITION

SERVINGS

INGREDIENTS

2.5 oz Cooked chicken breast

0.5 cup Non-fat Greek yogurt

4 large Jalapeños

1 oz Sharp cheddar cheese

1 tsp Olive oil

1 tbsp Chipotle peppers in adobo

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh lime juice

1 tbsp Fresh cilantro

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) 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 shredded chicken, 0.25 cup of the Greek yogurt, garlic powder, onion powder, sea salt, and black pepper until well incorporated.

• 4

  Spoon the chicken mixture into each jalapeño half, pressing down slightly to ensure they are full.

• 5

  Place the stuffed peppers on the prepared baking sheet, sprinkle evenly with the shredded cheddar cheese, and drizzle with olive oil.

• 6

  Bake for 15 to 18 minutes, or until the jalapeños are tender and the cheese is golden and bubbling.

• 7

  While the peppers roast, prepare the ranch by whisking the remaining 0.25 cup of Greek yogurt with the minced chipotle peppers, lime juice, and chopped cilantro.

• 8

  Serve the warm poppers immediately with the chipotle ranch on the side for dipping.