Jalapeno Popper Chicken w/ Southwest Broccoli

About

Turn your favorite appetizer into a keto meal! Hasselbacked chicken breasts are cram-packed with a jalapeno popper filling and topped off with melted cheddar cheese. Paired with broccoli tossed in a Southwest-inspired spice mix, your keto meal is complete! Enjoy with the family or as a meal prep. If you need a little extra “oomph”, top off your chicken with sour cream, fresh slices of avocado, or bacon bits – yum!

Ingredients

12 ounce broccoli frozen unprepared
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon onion powder
¼ teaspoon cumin, ground
¼ teaspoon cayenne
½ teaspoon oregano, dried
1 tablespoon olive oil
1 pound boneless skinless chicken breast
½ teaspoon salt
½ teaspoon black pepper, ground
½ teaspoon garlic powder
1 teaspoon olive oil
4 tablespoon, shredded cheddar cheese
1 large – approx 4" – 6" long jalapeno peppers
4 ounce cream cheese, brick

Instructions

Preheat an oven to 375 degrees and line a sheet tray with aluminum foil. In a bowl, combine THAWED broccoli florets with the first amounts of salt and pepper, the onion powder, cumin, cayenne, oregano, and the first amount of olive oil. Once the broccoli is coated in the spices and oil, spread it out on your sheet tray, making two pockets of empty space for the chicken breasts. Set the broccoli aside until a little later.
In a microwave-safe bowl, heat the cream cheese for 15-25 seconds or until it is soft and pliable. Dice a large jalapeno and mix it with the cream cheese. Set this mixture aside in your fridge to cool slightly.
Prepare two large, 8-oz chicken breasts by cutting each one in half, so you have 4 thick chicken breast pieces. Then, carefully slice 4-5 cuts into each breast so the chicken breasts expand accordion-style, but do not slice all the way through the chicken.
Sprinkle one pinch each of the final amounts of salt and pepper, and the garlic powder, over each chicken breast. Drizzle about ¼ tsp of olive oil over each breast.
Set the chicken breasts in the spaces made on your sheet tray. Take the cream cheese mixture out of the fridge and stuff each chicken breast with it. Use a spoon to pack the chicken with the mixture until each breast is completely stuffed.
Spread about 1 TB of cheddar cheese over each chicken breast. Bake in the oven for 45 minutes. Enjoy while hot and creamy!