| ½ tsp | Olive Oil | |
| 30 oz | Chicken Breast, skinless, raw | |
| ½ tsp | Garlic Powder | |
| ⅞ cup 1 tbsp 2 tsp | Cream cheese, full fat | |
| 1⅞ cups | Jalapeno Peppers, Chili Pepper, Chile, raw | |
| 1 cup | Cheddar, cheese, low fat, shredded | |
| 2.54 oz | Bacon, Pancetta, Cured Pork Belly | |
| 50.67 oz | altogether (view nutrition facts) |
Preparation
- Serving size:8.40 oz (calculated)Notes: one smaller chicken breast with topping
- Temperature: 375 °F
- Lightly grease an oven-safe dish with some oil.
- Season the chicken breasts with garlic powder.
- Lay them flat in the casserole.
- Evenly spread the softened cream cheese over the chicken.
- Cut the deseeded alapeno peppers into strips and lay them on the cream cheese. Alternatively, use green peppers.
- Sprinkle with the shredded cheese.
- Bake until the chicken is close to done, about 30 minutes.
- Sprinkle on the chopped, fried bacon and bake for another 5 minutes. Ensure the chicken is done. If you have a meat thermometer, aim for an internal temperature of 165 F or 74 C.
- Serve by itself or with a side, e.g. vegetables or a salad.
- You can store the dish in an airtight container for 3 days in the fridge or 3 months in the freezer. For best results, thaw overnight in the fridge. Reheat in the microwave or the oven.
Meal Prep Tip
- Calorie count397 kcal
- % of calories by macros
Fat 53.7 % 213 kcal 23 g Net Carbs 4.0 % 16 kcal 3.9 g Dietary Fiber 0.5 % 2 kcal 0.8 g Protein 41.8 % 166 kcal 41 g - Approx. WW SmartPoints™8.7
- Cholesterol 145.6 mg
- Sodium 404.8 mg
- Fat 23.2 g
- Saturated Fat 10.9 g
- Trans Fat 0 g
- Carbohydrates 4.7 g
- Dietary Fiber 0.8 g
- Total Sugars 2.8 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 40.6 g
- Calcium 126.3 mg
- Iron 0.8 mg
- Magnesium 52 mg
- Potassium 669.9 mg
- Zinc 1.7 mg
- Vitamin A (Retinol Equivalents) 155.8 mcg
- Vitamin B12 0.5 mcg
- Vitamin C 33.6 mg
- Folate 26 mcg
- Folic Acid 0 mcg