Baked Chicken Stuffed Pockets
These baked chicken stuffed pockets are crispy on the outside and juicy on the inside, filled with creamy cheese, fresh spinach, and tomato. A simple oven-baked recipe that’s high in protein, low carb, and perfect for an easy family dinner or meal prep.
Ingredients
Chicken mixture:
- 500 g ground chicken
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika powder
- 1 tsp garlic powder
- ½ tsp chili flakes
Filling:
- 4 tsp cream cheese
- 1 cup fresh spinach
- 1 tomato sliced
- 4 tbsp mozzarella grated
Coating:
- 2 tbsp olive oil
- 4 tbsp panko breadcrumbs
- 3 tbsp grated Parmesan
Instructions
- Prepare the chicken mixture: Combine ground chicken with salt, pepper, paprika, garlic powder, and chili flakes, then mix until evenly seasoned.
- Shape the pockets: Divide the mixture into equal portions and flatten each one into thin, even discs.
- Add the filling: Spread cream cheese on each disc, then add spinach, sliced tomato, and mozzarella on top.
- Fold and seal: Fold each disc into a half-moon shape and press the edges firmly to close.
- Coat for crispiness: Brush the outside with olive oil, then coat with panko and Parmesan, pressing lightly so it sticks.
- Bake: Place on a lined baking tray and bake at 180°C (350°F) for 20–25 minutes, until golden and cooked through.
- Rest and serve: Let the pockets rest a few minutes before serving so they stay juicy inside.
Nutrition
Calories: 358kcalCarbohydrates: 10gProtein: 28gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 125mgSodium: 917mgPotassium: 789mgFiber: 1gSugar: 1gVitamin A: 1241IUVitamin C: 3mgCalcium: 153mgIron: 2mg
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