Jalapeño Popper Chicken
Herbed Zucchini Spears
Ingredients
- 8 slices bacon, chopped
- 6 (6-oz) boneless, skinless chicken breasts
- ½ tsp garlic powder
- ½ tsp pepper
- 3 Tbsp olive oil
- 1 (8-oz) block cream cheese, softened
- 2 jalapeño peppers, seeded and minced
- 1½ cups shredded Cheddar cheese
Instructions
- Preheat broiler. Cook bacon in a large skillet over medium heat 6 minutes or until crisp. Drain.
- Meanwhile, sprinkle chicken with garlic powder and pepper. Cook in hot oil, in batches, if necessary, in a large cast-iron or ovenproof skillet over medium-high heat 5 to 6 minutes or until browned and done.
- Combine cream cheese and jalapeños; spread over chicken, and sprinkle with Cheddar. Transfer skillet to oven; broil 2 to 3 minutes or until cheese melts. Sprinkle with bacon.
Side Dish Ingredients
- 3 zucchini, cut into spears
- 3 Tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp salt
Side Dish Instructions
- Preheat oven to 400°F. Toss together zucchini, oil, seasoning, and salt on a rimmed baking sheet; spread in a single layer.
- Bake 13 to 15 minutes or until lightly browned and tender.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
443
|
76
|
519
|
| Fat (g) | 25 | 7 | 32 |
| Sat. Fat (g) | 11 | 1 | 12 |
| Protein (g) | 50 | 1 | 51 |
| Carb (g) | 3 | 3 | 6 |
| Fiber (g) | 0 | 1 | 1 |
| Sodium (mg) | 476 | 202 | 678 |
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