Ingredients
Scale
- 1 ½ cups cooked chicken breast, shredded (or your preferred protein)
- 1 cup shredded mozzarella cheese
- ½ cup marinara sauce
- 1 package of store-bought or homemade whole wheat dough
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- Optional: sliced bell peppers, olives, or spinach for added flavor
- Cooking spray or a little olive oil for brushing
Instructions
- In a mixing bowl, combine shredded cooked chicken, marinara sauce, mozzarella cheese, oregano, garlic powder, and black pepper. Mix well.
- Roll out the dough onto a floured surface. Cut into squares approximately 4×4 inches. Place a spoonful of filling in the center of each square. Fold the dough over and seal the edges by pinching or crimping.
- Preheat your oven to 375°F (190°C). Place the sealed pockets on a baking sheet lined with parchment paper. Lightly spray or brush with olive oil.
- Bake for 20-25 minutes or until golden and crispy. Alternatively, air fry at 375°F for about 15 minutes for extra crispness.
Notes
- Ensure the edges are sealed tightly to prevent leakage during baking or frying.
- Feel free to add your favorite veggies like bell peppers, olives, or spinach for extra flavor and nutrition.
- You can assemble the pockets in advance and store them unbaked in the fridge or freezer.
- Reheat in the oven or microwave for quick snacking or meal prep.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Meal Prep Breakfast, Snack, Lunch
- Method: Baking
- Cuisine: American
- Diet: High Protein, Low Calorie
Nutrition
- Serving Size: 1 pocket (about 150g)
- Calories: 220 Kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg