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chicken stuffed jalapeños

Chicken Stuffed Jalapeños

Chicken Stuffed Jalapeños - whole 30, paleo friendly, dairy free & gluten free!


  • 10 jalapeños, cut in half & seeded
  • 1/2 yellow onion, diced
  • 1 tsp avocado oil
  • 1 egg
  • 1 tbsp almond flour
  • 1 cup shredded chicken
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • salt and pepper, to taste
  • lime & parsley [optional garnish]


  1. Preheat oven to 425 degrees F. Begin prepping jalapeños. Add oil to saute pan. Once oil is hot, add onion and cook 10 minutes

  2. While onions are cooking, in a separate bowl, combine egg and almond flour

  3. When onions are done, add chicken and spices to the saute pan and mix well. Cook 2 minutes. Remove from heat. 

  4. Add saute pan mixture to the bowl with egg and almond flour. Mix well. Begin stuffing jalapeños. [Note: I've found picking up the jalapeño and using a spoon is the best method to stuff]

  5. Cook for 20-25 minutes or until chicken starts to brown. Serve with fresh lime wedges and fresh parsley - Enjoy!

Recipe Notes

First, note how hot your jalapeños are - spicy or mild? Knowing that, if you like spice, leave some seeds in the peppers for a spicier dish.