NUTRITION

SERVINGS

INGREDIENTS

4 large jalapeño peppers

4 oz chicken breast

0.25 cup non-fat Greek yogurt

1 oz sharp cheddar cheese

1 tbsp cream cheese

1 tbsp almond flour

1 tsp chipotle peppers in adobo

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lime juice

PREPARATION

• 1

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

• 2

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

• 3

  In a medium mixing bowl, combine the cooked shredded chicken breast, half of the Greek yogurt, shredded cheddar cheese, cream cheese, garlic powder, and onion powder.

• 4

  Fill each jalapeño cavity generously with the chicken mixture, then sprinkle the almond flour and smoked paprika evenly over the tops.

• 5

  Place the stuffed peppers on the prepared baking sheet and bake for 15 to 18 minutes until the peppers are tender and the topping is golden brown.

• 6

  While the peppers bake, whisk together the remaining Greek yogurt, minced chipotle peppers, lime juice, sea salt, and black pepper in a small bowl to create the chipotle ranch.

• 7

  Remove the poppers from the oven and serve them warm with the smoky chipotle ranch dip on the side.