Jalapeño Popper Skillet

Name: Jalapeño Popper Skillet
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 2 servings

5.0

1h 10m

Serves 2

Tender shredded chicken baked in a creamy, smoky jalapeño and chipotle sauce, finished with melted cheddar and served with steamed tenderstem broccoli.

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High Protein

Meat

Dinner

Cuisine: Tex-Mex

Prep: 15m

Cook: 55m

Skills: Easy

Instructions

Ingredients

Nutrition

Heat the oven to 180°C conventional, 160°C fan, or gas mark 4. Season the chicken breasts with the paprika, salt and black pepper, then bake for 40 minutes, or until cooked through. Shred the chicken with two forks and set aside.

Chicken Breasts2 (340 g)

Paprika1 tbsp (8.25 g)

Salt1 tsp (6 g)

Black Pepper1/2 tsp (1.38 g)

Meanwhile, heat a large ovenproof frying pan over a medium heat. Add the jalapeños, spring onions, garlic and chipotle paste, and fry for 3–4 minutes until softened and fragrant. Stir in the cream cheese and milk until smooth, then fold through the shredded chicken. Sprinkle over the grated cheddar and bake for 15 minutes, until bubbling and golden.

Cheddar Grated50 g

Garlic3 cloves

Chipotle Paste (Smokey)2 tbsp (30 g)

Cream Cheese150 g

Milk1/2 cups (120 ml)

Pickled Jalapeños50 g

Spring onion1

Steam the tenderstem broccoli until just tender. Scatter the coriander over the hot chicken skillet and serve with the broccoli.

Coriander1/4 cups (15 g)

Tenderstem Broccoli200 g