Low Carb Cheesy Jalapeno Chicken (Lean & Green)

A moist and flavorful baked
chicken with salad.

Ingredients: 

olive or avocado oil cooking spray

2 1/2 pounds boneless, skinless chicken breasts

1/4 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon extra virgin olive or avocado oil

1/2 cup finely chopped fresh jalapeno pepper

10 ounces low fat cream cheese

1/4 cup Frank's Red Hot Sauce

1/2 cup of water

4 lite mini Babybel cheese rounds, grated

2 ounces part skim mozzarella cheese, grated

Method:

Preheat oven to 400*. Line a baking sheet, with sides, with aluminum foil. Spray a cooling rack with cooking spray and place on the foil lined pan. Season the chicken with the salt & pepper. Place on the prepared rack & pan and bake for 40 minutes. Remove from the oven and set aside to cool slightly.

Add the oil to a large skillet and heat over medium heat. Add the jalapeno and cook until softened. Add the cream cheese, hot sauce and water stirring until mixed and creamy.  Lightly grease a casserole dish with cooking oil spray. Cut the cooked chicken into chunks and layer in the prepared casserole dish. Spread the cream cheese mixture evenly over the chicken. Top with the grated cheeses and bake for 20 to 25 minutes. If desired, place under a broiler for a few minutes before serving. Makes 6 servings. 

Nutritional info per serving, approximately: 491.35 calories ~ 20.25 grams fat ~ 5 grams carbs ~ 4.95 grams net carbs ~ 68 grams protein

Each serving equals: 1 lean, 2 condiments & 1/2 fat ~ To make a complete lean & green meal, serve with 1 1/2 cups mashed cauliflower or cauliflower rice. Or, serve with 2 cups salad greens, 1/2 cup cucumber and 1 1/2 teaspoons pumpkin seeds with 2 tablespoons of a Walden salad dressing.

Note: My husband typically does not care for jalapenos, but he really enjoyed this tasty meal.