Macro Friendly Jalapeno Popper Chicken

This recipe is from www.slenderkitchen.com

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Macro Friendly Jalapeno Popper Chicken
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Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Prep Time 5 minutes
Cook Time 25 minutes
Servings
servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat your grill or preheat the oven to 425 degrees.
  2. Season the chicken with salt and pepper.
  3. Grill it for 5-7 minutes per side or until cooked through. In the oven, place the chicken in a baking dish and cook for 25-30 minutes or until cooked through and juices run clear.
  4. Meanwhile, mix together the jalapenos, cream cheese, green onions, and cheddar cheese.
  5. For the grill – take the cooked chicken and place it on a piece of foil. Spread the cream cheese jalapeno mixture on top and return to grill. Close top with grill for 3-4 minutes until cheese begins to melt.
  6. For the oven – remove the baking dish and spread the cream cheese jalapeno mixture over the chicken. Return to oven and cook 8-10 minutes or until cheese I creamy and melted.
Recipe Notes
Serving Size:
6 oz chicken
Amount Per Serving
Calories 226
Calories from Fat 42
% Daily Value *
Total Fat 5g
7%
Saturated Fat 2g
10%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 85mg
28%
Sodium 223mg
10%
Total Carbohydrate 2g
1%
Dietary Fiber 0g
1%
Sugars 1g
Protein 37g
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chicken Tortilla Soup

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chicken Tortilla Soup
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Ingredients
  • 150 g spiralized zucchini if you don’t have a spiral slicer yet, get this one! http://inspiralized.com/shop/ I bought another brand and returned it because it didn’t stay suctioned to the counter. This one has been flawless.
  • 165 g boneless, skinless chicken breast I batched cooked these on Sunday to use in recipes through the week. If you don’t have a prep strategy you like for chicken in bulk, try this one: http://www.gimmesomeoven.com/baked-chicken-breast/
  • 1/2 tbsp butter
  • 1/2 tbsp minced garlic
  • 1/4 c spaghetti sauce I used Sam’s Club Roasted Garlic & Tomato…use whatever makes you happy
  • 1/2 tbsp shredded parmesan cheese
Servings
people
Ingredients
  • 150 g spiralized zucchini if you don’t have a spiral slicer yet, get this one! http://inspiralized.com/shop/ I bought another brand and returned it because it didn’t stay suctioned to the counter. This one has been flawless.
  • 165 g boneless, skinless chicken breast I batched cooked these on Sunday to use in recipes through the week. If you don’t have a prep strategy you like for chicken in bulk, try this one: http://www.gimmesomeoven.com/baked-chicken-breast/
  • 1/2 tbsp butter
  • 1/2 tbsp minced garlic
  • 1/4 c spaghetti sauce I used Sam’s Club Roasted Garlic & Tomato…use whatever makes you happy
  • 1/2 tbsp shredded parmesan cheese
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Add butter and garlic to skillet.
  2. Once melted, add zucchini noodles and cooked chicken (just to reheat),
  3. When zoodles are tender, add sauce to heat.
  4. Top with parmesan cheese.
  5. 1 serving and probably a five minute time commitment if you spiralize noodles at the start of the week and have your chicken ready to roll.
  6. You can adjust the amount of chicken (or noodles or sauce) to hit your macro goals.
Recipe Notes

283 calories, 10c, 12f, 36p.

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