Keto Jalapeño popper chicken
Keto Jalapeño Popper Chicken Recipe is packed with so much amazing flavor. Lots of cheese, bacon and more make this Keto Jalapeño Popper Chicken oh so good.
Servings: 8
Cost: $16.63, $2.08 per Serving
Ingredients
- 4 boneless skinless chicken breasts
- 1 tsp garlic salt
- 8 oz cream cheese softened
- 3 jalapeno peppers
- ½ cup sharp cheddar cheese grated
- ½ cup crumbled crispy bacon
Instructions
- Preheat the oven to 375°F.
- Cook bacon until crispy, then crumble or dice enough to make ½ cup crispy bacon.
- Filet 4 boneless skinless chicken breasts so they are thinner.
- Lay the chicken breasts flat in a 9×13-inch baking dish.
- Season the chicken evenly with 1 teaspoon garlic salt.
- Spread 8 ounces softened cream cheese evenly over the top of the chicken.
- Remove the seeds from 3 jalapeño peppers using a spoon, then dice them.
- Sprinkle the diced jalapeños and ½ cup crumbled crispy bacon evenly over the chicken.
- Bake for 30–40 minutes, until the chicken reaches an internal temperature of 165°F.
- Sprinkle ½ cup grated sharp cheddar cheese over the top and bake for an additional 5 minutes, until the cheese is melted.
- Let the chicken rest for 5 minutes before serving. Enjoy!
Notes
Wear gloves when working with jalapeños to protect your skin.
*Refrigerate the leftovers in an air tight container for up to 5 days.
*I allow the cream cheese to softened at room temperature and it spreads easily. You can also heat in the microwave for 5-10 seconds to soften as well (make sure to remove the foil wrapper).
Nutrition
Calories: 324kcal | Carbohydrates: 2g | Protein: 15g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 513mg | Potassium: 268mg | Fiber: 1g | Sugar: 1g | Vitamin A: 525IU | Vitamin C: 7mg | Calcium: 82mg | Iron: 1mg
