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Jalapeño Popper-Stuffed Chicken
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Jalapeño Popper-Stuffed Chicken

Jalapeño Popper-Stuffed Chicken

with BBQ-Spiced Potatoes and Green Beans

Tonight, enjoy a fun spin on a pub favourite in the comfort of home! A creamy, cheesy jalapeño mixture is stuffed into chicken breasts, which are then wrapped in bacon to create a total show-stopper. Crispy green beans and BBQ spice-dusted potatoes make for satisfying sides.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes


serving amount

2 unit

Chicken Breasts

100 g

Bacon Strips

280 g

Sous Vide Potatoes

1 tbsp

BBQ Seasoning

(Contains Sulphites)

½ unit


¼ cup

Cheddar Cheese, shredded

(Contains Milk)

43 g

Cream Cheese

(Contains Milk)

340 g

Green Beans

28 g

Crispy Shallots

(Contains Sulphites, Wheat)

1 unit


Not included in your delivery

1.5 tbsp


1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp



Nutrition Values

Calories910 kcal
Fat53 g
Saturated Fat21 g
Carbohydrate42 g
Sugar12 g
Dietary Fiber9 g
Protein58 g
Cholesterol195 mg
Sodium1350 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Paper Towel
Baking Sheet
Large Non-Stick Pan
Measuring Spoons
Parchment Paper
Measuring Cups



Before starting, preheat the oven to 450˚F. Wash and dry all produce. Core, then finely chop half the jalapeño (whole jalapeño for 4 ppl), removing seeds for less heat, if desired. (TIP: We suggest using gloves when prepping jalapeños!)Zest half the lemon (same for 4 ppl), then cut lemon into wedges. Combine jalapeños, lemon zest, cream cheese and cheddar cheese in a small bowl.

Prep chicken

Pat chicken dry with paper towels, then season with half the BBQ Seasoning, salt and pepper. Carefully slice into the centre of each chicken breast, parallel to the cutting board, leaving 1/2-inch intact on the other end. Open up chicken like a book. Dollop jalapeño mixture onto one side of each chicken breast. Close other side over filling.

Cook chicken

Wrap two bacon strips around each stuffed chicken breast. (TIP: Overlapping strips by 1/2 inch helps keep the bacon on the chicken!) Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden, 2-3 min per side. Transfer chicken to a parchment-lined baking sheet. Roast in the middle of the oven until cooked through, 16-18 min.**

Roast potatoes

Meanwhile, pat potatoes dry with paper towels.Line another baking sheet with parchment paper.Add potatoes, remaining BBQ Seasoning and 1 tbsp oil (dbl for 4 ppl) to the prepared baking sheet. Season with salt and pepper, then toss to coat.Roast in the top of the oven until tender and golden-brown, 14-16 min.

Cook green beans

Meanwhile, trim green beans.Wipe the same pan (from step 3) clean, then heat over medium. When hot, add green beans and 1/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until water evaporates, 4-5 min. Add 1 tbsp butter (dbl for 4 ppl). Cook, stirring constantly, until butter melts and coats green beans, 1-2 min. Season with salt and pepper, to taste. Remove from heat, then cover to keep warm.

Finish and serve

Let chicken rest for 5 min before serving. Divide potatoes, green beans and chicken between plates. Squeeze a lemon wedge over green beans, if desired, then sprinkle crispy shallots over top.

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