¼ cup diced jalapeno pepper
1, 12 oz can low-sodium chicken breast (in water), drained
6 oz of avocado, mashed
½ cup plain, low-fat Greek yogurt
2 cups low-fat shredded cheddar cheese, divided
1 tsp chili powder
24 mini bell peppers, halved with stem, seeds, and membranes removed
¼ cup chopped scallions
Sauté the diced jalapeno in a lightly greased skillet until tender.
Mix the jalapeno, chicken, avocado, yogurt, one cup of cheese, and chili powder in a medium bowl.
Arrange the mini bell peppers in a single layer in a large casserole dish. Fill with chicken mixture, sprinkle with remaining cheese, and broil until cheese has melted—about 2 to 4 minutes.
Garnish with scallions and serve with salsa, if desired.
1 LEANER | 3 GREEN | 1 CONDIMENT | 1 HEALTHY FAT
YIELD: 4 SERVINGS, 12 PEPPER HALVES PER SERVING
- Calories: 330
- Carbohydrates: 21g
- Protein: 35g