Jalapeño Popper Baked Chicken
I was really pumped about this Jalapeño Popper Baked Chicken. After all, jalapeño poppers are one of my top five favorite bar foods. So it’s no surprise I was excited to give it a more nutritious makeover. All that cheesy chicken and vegetables was really making my mouth water. I am a cheesehead at heart!
Yesterday, I was busy in the kitchen, working to make this magic happen. While I was throwing this all together, all I could think about was making sure I emphasized hand washing. Yes, hand washing. Anytime you work with jalapeños, you absolutely must wash your hands, or else. Or else you’ll you end up with burning eyes or a backside on fire.
None of that sounds appealing, NONE.
So I got my jalapeño peppers all seeded and sliced up. Then, the first thing I did, washed my hands. That’s good right?! Did what I was supposed to do. I finished putting together the Jalapeño Popper Baked Chicken and washed my hands once more. We are in the clear.
Wrong…wrong, wrong, wrong.
I was on the phone with the hubby when I got an eyelash or something in my eye. Without thinking, I started rubbing my eye. Not even a second later, my eyeballs were on fire. Not literal fire. But, it felt like literal fire. Before I could do anything tears were pouring out and my nose was dripping, and the skin around my eyes was bright red.
Beautiful, right?
How did my recipe for Jalapeño Popper Baked Chicken go so wrong? Now I don’t want to scare your pants off, because this recipe was bomb. The flavors definitely met their expectations and I will be making this again. Fortunately, I was not scarred for life. And, let’s just say the cheese helped me get over things real quick.
This recipe does happen to be relatively simple. First, I like to partially cook the chicken before adding all the tasty toppings. Take your seasoned chicken and pop in the oven for about 20 minutes to get things starting. Depending on the size of your chicken, you made need a little more or less time. Once the chicken is partially cooked, topped with the Neuchâtel cheese mixture and sliced jalapeno and shredded cheddar cheese. Pro tip: For less heat, make sure all seeds are removed from the jalapeño. Place back in the oven and bake for another 20 minutes. Then remove from the oven and top with crumbled bacon.
For some added vegetables, I recommend buying yourself some cauliflower rice. I usually buy the premade, frozen variety because it simplifies life. Cook your frozen cauliflower rice per the package instructions and set aside. When the Jalapeño Popper Baked Chicken is cooked to an internal temperature of 165, remove from the oven. Then allow the chicken to rest for five minutes. Lastly, serve it up over your cauliflower rice for a delicious, low carb dinner.
So go get your booty in the kitchen! I hope this will make that mouth water, just your mouth though! Be sure to wash those hands well, grab a scrub brush if you must! If you serve up this Jalapeño Popper Baked Chicken, don’t forget to tag a snapshot with #stephanieleenutrition on Instagram. I’d love to share what you all cook up! And if you do happen to set your face a blaze, you can tag me in that for a good laugh! Happy eating xo!
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
people
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- 2 pounds boneless, skinless chicken breasts
- 1/2 teaspoon garlic powder
- salt and pepper, to taste
- 8 ounces Neuchatel cheese, softened
- 2 stalks green onion, diced (more for garnish)
- 1-2 cloves garlic, minced
- 4-5 large jalapeno peppers, sliced
- 1 cup shredded, sharp cheddar cheese
- 5 slices crispy, cooked turkey bacon
- 20 ounces frozen, cauliflower rice (optional) (approximately 2 bags)
Ingredients
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- Preheat oven to 400 degrees. Place chicken breasts in a baking dish. Season with garlic powder, salt and pepper. Place in the oven, uncovered and bake for 20 minutes.
- While the chicken bakes, prepare the Neuchatel cheese mixture. In a small mixing bowl, combine Neuchatel cheese, green onion, and garlic. Mix well and set aside.
- Wash the jalapeño peppers and remove the seeds and for a milder spice. Then slice the peppers into strips ans set aside.
- Remove partially cooked chicken from the oven. Scoop Neuchatel cheese mixture and place over the top of chicken. Lay the peppers over the Neuchatel cheese mixture and top with cheddar cheese. Place back in the oven and cook for an additional 15-20 minutes (or until internal temperature of chicken reaches 165 degrees).
- While chicken finishes cooking, prepare cauliflower rice according to package instructions. Remove cooked chicken from oven and allow to rest for 5 minutes. Crumble cooked, turkey bacon and sprinkle over the top. Serve the jalapeno popper baked chicken over cauliflower rice. Top with green onion as a garnish.
