If you love creamy, cheesy spice, the Jalapeño Popper Chicken Bowl turns the classic appetizer into a filling, keto-friendly dinner.
Jalapeño Popper Chicken Bowl
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Ingredients
1 ½ lbs boneless, skinless chicken breasts
8 oz cream cheese, softened
½ cup shredded cheddar cheese
4 slices cooked bacon, crumbled
1 –2 jalapeños, diced (seeded for less heat)
½ tsp garlic powder
Salt and pepper to taste
4 cups steamed cauliflower rice
Directions
- Preheat oven to 375°F. Pound chicken breasts to even thickness and season with salt, pepper, and garlic powder.
- Place in a baking dish. Spread softened cream cheese on top of each breast.
- Sprinkle with cheddar, jalapeños, and crumbled bacon.
- Bake for 25–30 minutes, until chicken is fully cooked and cheese is bubbly.
- Serve over steamed cauliflower rice.
Notes
- For a shortcut, shred cooked rotisserie chicken and mix with all toppings in a casserole dish, then bake until bubbly.
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