Imported from Instagram
High-Protein Chicken Pizza Pocket
A calzone-style pocket made with seasoned ground chicken instead of dough, filled with tomato passata and light mozzarella, then topped with Parmigiano Reggiano. The source describes it as a high-protein, lower-carb comfort-food option.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- 225 g ground chicken breast
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- salt (to taste)
- black pepper (to taste)
- 60 ml tomato passata
- 35 g light mozzarella
- 25 g Parmigiano Reggiano
- 0.5 tsp avocado oil (or a few sprays of cooking oil; optional)
Steps
- 1
Preheat the oven to 200°C / 400°F and line a baking tray with parchment paper.
- 2
Spread the ground chicken breast into a thin oval on the parchment. Season it with the salt, black pepper, Italian seasoning, and garlic powder.
- 3
Spread the tomato passata over one half of the chicken, leaving a little space around the edges.
- 4
Add the light mozzarella over the passata.
- 5
Use the parchment paper to fold the uncovered half over the filling, then press the edges together to seal the pocket.
- 6
Sprinkle the Parmigiano Reggiano over the top and gently press it into the chicken.
- 7
If using, give the pocket a quick spray or light coating of avocado or cooking oil.
- 8
Bake for around 20 minutes, or until the chicken reaches an internal temperature of 74°C / 165°F.
- 9
Transfer the pocket to a bare baking tray and grill/broil for a few minutes, until golden and crispy.
Notes
The spoken transcript additionally mentions hand-torn basil, but it is not included in the written ingredient list; the recipe quantities and method above follow the post description. The description says to broil until golden and crispy but does not specify the broiling duration.
Nutrition per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →