Keto Jalapeño Popper Stuffed Chicken

Keto Jalapeño Popper Stuffed Chicken Breast
🔥 This keto-friendly Jalapeño Popper Stuffed Chicken isl the perfect high-protein, low-carb meal for any day of the week!
🥘 Ingredients:
Chicken & Veggies:
• 2 pounds chicken breast
• 6 slices thick-cut bacon
• 32 oz fresh broccoli
Filling:
• 8 oz softened cream cheese
• 1/4 cup pepper jack cheese
• 1/4 cup mild cheddar cheese
• 3 jalapeños, diced
• 2 tbsp ranch seasoning
Seasoning (choose your favorites):
• Garlic powder
• Onion powder
• 14 spices
• Ranch seasoning
• Poultry blend
• Chicken magic
• Lemon and herb
• Greek
• Smoked paprika
• Herb de Provence
👩🏾‍🍳 Instructions:
Step 1: Preheat Oven
• Preheat oven to 350°F (175°C).
Step 2: Make the Filling
• Combine softened cream cheese, pepper jack, and cheddar cheeses.
• Add diced jalapeños (deseed 2 for less heat) and 2 tbsp ranch seasoning. Mix until smooth.
Step 3: Prep the Chicken
• Slice each chicken breast in half horizontally without cutting all the way through.
• Open each breast and stuff with the cheese mixture. Fold the chicken back over to enclose the filling.
Step 4: Season & Assemble
• Season the chicken with your preferred seasonings and let rest.
• Place broccoli in a baking dish, drizzle with 2 tbsp avocado oil, and season to taste.
• Wrap each stuffed chicken breast with a slice of bacon and lay them on top of the broccoli.
• Season with salt and pepper. Cover with foil.
Step 5: Bake
• Bake covered for 20 minutes.
• Remove foil and bake uncovered for an additional 25 minutes or until the chicken is fully cooked (165°F internal temperature) and bacon is crispy.
🍽 Macronutrient Facts (per serving):
• Protein: 45g
• Fat: 33g
• Net Carbs: 4g
(Makes 6 servings)
💬 Don’t forget to like, subscribe, and comment if you try this recipe! Let me know how it turns out or if you added your own twist.
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