Low-Carb Bell Pepper Chicken Sliders

Peace! After an intense fasted cardio session at the gym I was ravenous and in search of a healthy meal that would not take all afternoon to make. These bell pepper chicken sliders came to the rescue, and just in time!


3 Medium Orange Bell Peppers

1 Bag Frozen Pre-Cooked Chicken Breast Fillets

Grey Poupon Dijon Mustard

Pepper Jack Cheese Slices

1 Medium Avocado

5 Slices Turkey Bacon


First I washed my bell peppers, cut off the tops, and boiled them until they became soft but not mushy. I baked 4 frozen chicken breast fillets at 350 degrees for 25-30 minutes while the turkey bacon cooked on a stove-top skillet. I then removed the chicken from the oven, and diced into 1 ½ x 1 ½ inch squares then covered with small pieces of pepper jack cheese. I placed the chicken and cheese back in the oven for 2-3 minutes to allow the cheese to melt. During this time I also cut my bell pepper and turkey bacon into small pieces to match the size of the chicken squares. Finally, I assembled the sliders, adding the Dijon mustard, avocado and toothpicks to hold them together.

This made about 12 sliders. I controlled myself and only ate half, sharing the rest with my husband. Let me know if you try this out!