Grilled Chicken Pesto Pockets

Ingredients

• 1 cup Self-rising flour (Plus more for dusting)
• 1 cup Non-fat Greek yogurt (Plain)
• 1 cup Cooked chicken breast (Shredded or finely diced)
• 0.25 cup Basil pesto (Store-bought or homemade)
• 0.5 cup Mozzarella cheese (Shredded, low-fat preferred)

Steps

1. 1

   In a medium mixing bowl, combine the self-rising flour and Greek yogurt.

2. 2

   Mix until a dough forms, then knead gently on a floured surface until smooth. If the dough is too sticky, add a little more flour.

3. 3

   Divide the dough into 4 equal portions and roll each into a ball.

4. 4

   In a separate small bowl, mix the shredded cooked chicken with the pesto until well combined.

5. 5

   Flatten each dough ball into a circle. Place a portion of the pesto chicken and a sprinkle of mozzarella cheese in the center of each circle.

6. 6

   Fold the edges of the dough over the filling and pinch to seal tightly, forming a pocket or disc.

7. 7

   Heat a non-stick skillet or grill pan over medium heat. Lightly spray with oil if desired.

8. 8

   Place the pockets in the pan and cook for 3-4 minutes per side, or until the dough is cooked through and golden brown and the cheese is melted.

Notes

These pockets freeze very well; simply thaw and reheat in a pan or air fryer. If you don't have self-rising flour, you can make your own by adding 1.5 teaspoons of baking powder and 1/4 teaspoon of salt to 1 cup of all-purpose flour.

Nutrition per serving

• high-protein
• low-calorie
• quick-meal
• chicken
• pesto
• lunch
• dinner
• meal-prep