NUTRITION

SERVINGS

INGREDIENTS

2 oz cooked shredded chicken breast

6 large jalapeño peppers

1 oz shredded sharp cheddar cheese

0.5 cup nonfat plain Greek yogurt

0.25 cup panko breadcrumbs

1 large egg

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp dried dill

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

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

• 3

  In a medium mixing bowl, combine the shredded chicken breast, shredded cheddar cheese, and half of the garlic and onion powders.

• 4

  Fill each jalapeño cavity generously with the chicken and cheese mixture, pressing down firmly to ensure it stays in place.

• 5

  In a small shallow bowl, whisk the egg; in a separate shallow bowl, place the panko breadcrumbs.

• 6

  Dip the stuffed side of each jalapeño into the egg wash, then press into the panko until a thick layer adheres to the top.

• 7

  Arrange the peppers on the prepared baking sheet and bake for 15 to 18 minutes until the coating is golden and the peppers are tender.

• 8

  While the poppers bake, whisk together the Greek yogurt, lemon juice, dried dill, sea salt, black pepper, and remaining garlic and onion powders.

• 9

  Serve the hot poppers immediately with the cool ranch dip on the side.