Chef Allie's Chicken, Broccoli and Cheese Pockets
The nostalgic frozen grocery store pockets made into a healthier version!
Servings: 2 Pockets
Equipment
Ingredients
DOUGH
- 6 ounces Skinny Pizza Dough Click HERE for recipe
FILLINGS
- 4 ounces Cooked/Seasoned chicken breast or rotisserie chicken breast, chopped
- 3/4 Cup Cooked broccoli Chopped
- 1/3 Cup Kraft fat free cheddar cheese
- 20 grams Kraft fat free mozzarella cheese
GARNISH
- Avocado oil spray
- Garlic salt to taste
Instructions
- Pre-make the Skinny Pizza Dough or make fresh. Both work either way. Set aside until ready to use.
- If making chicken breast rather than using rotisserie, Preheat oven to 350 degrees.
- Season chicken breast with salt, pepper, garlic powder, onion powder, paprika and Dak's Spices Green Zest or Italian seasoning.
- Cook until internal temperature reaches 165, let rest for at least 10 minutes then chop up.
- Weigh out two 3-ounce portions of the dough.
- Lightly coat cutting board with flour to prevent dough from sticking.
- Take the mini pizza roller and roll out both dough balls into large round discs.
- Add half the cheeses on one half of both of the discs followed by the chicken and broccoli.
- Sprinkle remaining cheese on top of the fillings.
- Take the other half of the discs and fold over carefully into a half circle making sure the filling does not fall out.
- Take a floured fork and go around the seams of the pocket and press together making sure the seams are secured and sealed.
- Set the air fryer to 350 degrees.
- Once both are sealed spray the tops lightly with avocado oil and sprinkle the garlic salt.
- Spray the bottom of the air fryer basket with cooking spray and place both pockets into the basket.
- Cook until golden brown flipping pockets halfway through.
- Enjoy!
Notes
Recipe serving size is 2 pockets
7 WW and 498 Calories
Click HERE for WW points in the WW app
code chefallie at Dak's Spices