Keto Jalapeño Popper Chicken
Full of flavor, not carbs, this Keto Jalapeño Popper Chicken is a cheesy delight...with a kick!
- 4 Chicken Breasts
- 1/2 cup Greek Yogurt
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon White Pepper
- 1 teaspoon Salt or to taste
- 1/2 cup Cheddar Cheese shredded
- 3 slices Bacon chopped
- 2 Jalapenos chopped (deseeded if desired)
Preheat oven to 350°F and place chicken breasts in casserole dish.
In a mixing bowl, whisk together the Greek yogurt and seasonings. Add shredded cheese, chopped bacon and diced jalapeños. Stir until completely combined.
Pour the Greek yogurt mixture on top of the chicken breasts.
Bake for 20-25 minutes, until chicken reaches an internal temperature of 155F.
Switch the oven temperature to broil and continue baking until the cheese coating just starts to turn golden brown, then remove from oven.
Net Carbs: 2g per serving
Tip: you can swap out the greek yogurt for half sour cream and half mayonnaise if desired.
Calories: 406kcal | Carbohydrates: 3g | Protein: 56g | Fat: 17g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 172mg | Sodium: 1051mg | Potassium: 950mg | Fiber: 1g | Sugar: 1g | Vitamin A: 292IU | Vitamin C: 11mg | Calcium: 147mg | Iron: 1mg