Chicken Bacon Ranch Pockets

Ingredients

• 600 g nonfat Greek yogurt
• 280 g self-rising flour
• 2 cup Fit Flour protein flour
• 21 oz chicken breast (raw, seasoned to taste)
• 10 center cut bacon (slices)
• 200 g fat free mozzarella
• 300 g low moisture mozzarella
• 200 g fat free cottage cheese
• 100 g 1/3 less fat cream cheese
• milk (a splash)
• 4 garlic cloves
• 2.5 tbsp ranch seasoning (2-3 tbsp)

Steps

1. 1

   Mix together the 600g Greek yogurt, 280g self-rising flour, and 2 cups Fit Flour in a bowl until a dough forms.

2. 2

   Split the dough into 10 equal-sized balls and roll each one out thin.

3. 3

   Season the chicken breast however you like, grill until cooked through, then cube into bite-sized pieces.

4. 4

   Preheat your oven to 425°F (220°C). Bake the 10 slices of center cut bacon for about 20 minutes until crispy, then chop into small pieces.

5. 5

   In a blender, combine the cottage cheese, cream cheese, splash of milk, 4 garlic cloves, and ranch seasoning. Blend until smooth and creamy.

6. 6

   In a large bowl, combine the cubed chicken, chopped bacon, both mozzarella cheeses, and the prepared ranch sauce. Mix until well combined.

7. 7

   Add a portion of the filling to the center of each dough round, fold the dough over to create a pocket, and seal the edges tightly.

8. 8

   Air fry the pockets at 400°F (205°C) for about 5 minutes or until the exterior is golden brown and crispy.

9. 9

   Let the pockets cool slightly before serving.

Notes

These pockets are freezer-friendly and great for meal prep. You can customize the chicken seasoning to your preference.

Nutrition per serving

• main
• high-protein
• meal prep
• air fried
• chicken
• bacon
• ranch