High Protein Cheesy Buffalo Chicken Hotpockets
Serves 8
Directions
- 1Add all purpose flour and 0% greek yogurt to a bowl.
- 2Mix until you get doughy clumps.
- 3Knead the clumps into a big dough ball.
- 4Divide the dough ball into eight equal balls.
- 5Add garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper to diced chicken breast.
- 6Mix the chicken and seasonings well.
- 7Add cooking spray to a pan.
- 8Add the seasoned chicken to the pan and cook through until golden brown.
- 9Set aside the cooked chicken.
- 10Melt down light butter in the pan.
- 11Add hot sauce, vinegar, brown stevia, and honey to the pan.
- 12Stir on low heat until it thickens up.
- 13Add the cooked chicken back into the pan with cornstarch (mixed with water).
- 14Mix well until it looks thick.
- 15Roll out a dough ball.
- 16Add 1/8 of your buffalo chicken and low fat cheese to the rolled-out dough.
- 17Fold in the sides of the dough.
- 18Pinch to seal the hotpocket.
- 19Flip it over and press down gently.
- 20Repeat for all eight hotpockets.
- 21Place the hotpockets in a pan with some cooking spray.
- 22Cover with a lid and cook for 3-4 minutes on each side until golden and crispy.
- 23Wrap them in foil and store them in the freezer.
Ingredients
- 400 g all purpose flour
- 410 g 0% greek yogurt
- 500 g chicken breast
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 0.5 tsp cayenne
- 1 tsp salt
- 1 tsp pepper
- cooking spray
- 30 g light butter
- 130 ml hot sauce
- 1 tbsp apple cider vinegar
- 20 g brown stevia
- 25 g honey
- 1 tsp cornstarch
- 2 tsp water
- 20 g low fat cheese
Equipment
bowlknifepanspatularolling pinlid
Tips
- You can store these hotpockets in the freezer and reheat them whenever you need.
- To reheat, unwrap from the foil, wrap in a damp paper towel, and microwave for 3-4 minutes, unwrap carefully from the paper towel and air-fry or toast in the pan for a couple minutes to get crispy.
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