THIS LOW CARB JALAPENO CHICKEN WAS HEAVEN.
It was just spicy enough but not overbearing. My kids would probably even eat it, if they weren’t highly offended by “green stuff” in their food. Insert eye roll.
I mean, seriously.
It may be one of the best chicken recipes I’ve ever made!!!
I made half of what this recipe calls for because I only needed 2 breasts, but DAMN do I wish I had made it all.
I’m not a friend of jalapenos normally. I can eat them, but in small doses. I was worried that this recipe would be hot, but it is perfect.
It’s not hot at all, but you still taste the flavor of the jalapenos, if that makes sense.
It has 5 carbs per serving, so it will fit nicely into the diet of those keto and low carb folks.
Let’s Talk About Jalapenos For A Sec Though.
Low Carb Jalapeno Chicken
- 4 chicken breasts
- 4 pieces bacon, diced
- ¼ C jalapenos (I bought canned and diced)
- 4 oz cream cheese, softened
- ¼ C mayonnaise
- ½ C shredded cheddar cheese
- ¼ C grated Parmesan cheese
Preheat oven to 400 degrees. Grease an aluminum foil- lined baking dish and cook chicken for approximately 40 minutes or until juices run clear.
While chicken is cooking, place bacon in second baking dish and cook beside chicken for approximately 10 minutes or until crispy. Remove from oven, cool and dice. Mix with remaining ingredients.
At end of chicken cook time, remove chicken from oven and spread jalapeno mixture on top. Bake 15 minutes more or until mixture browns slightly.
Remove from heat and eat!