This is a healthy and lightened up version of the viral stuffed chicken pockets. Made with just 5 key ingredients, this gluten and grain-free recipe provides 55 grams of protein per serving, and pairs nicely with a side salad.
This is a versatile recipe that you can stuff with just about anything! Being high in protein and easy to make, it’s being added to the Meno Meal Plan App. You can track your protein, add your fave recipes to a meal plan, and even generate the entire grocery list.
I love elevating chicken recipes, especially when you can make everything on one pan. If you haven’t tried my Stuffed Chicken Breast recipe, it’s a variation of this one and it’s definitely worth saving!
Ingredients you will need
- 1 pound ground chicken breast
- Spices: 1/4 tsp each of garlic powder, onion powder, sea salt, and red pepper flakes, plus 1/2 tsp Italian seasoning
- Fresh basil
- 1 tomato
- 1 cup mozzarella cheese
- 2 Tbsp parmesan cheese
See below for some ingredient swaps and other filling ideas
How to make stuffed chicken pockets
- Preheat the oven to 400F
- Lay out 2 pieces of parchment paper
- In a mixing bowl, combine the ground chicken with the spices
- Divide the seasoned chicken into two portions and flatten each one out thinly on the parchment paper. Use your hands or a spoon to spread it out evenly to 1/2 inch thick, creating a circle shape
- Fill one half of each chicken circle with slices of tomato, basil, and 1/2 cup of mozzarella each
- Use the parchment paper to fold over the undressed half onto the dressed half. You are sealing in all the filling and creating a “pocket” with the chicken. You can leave it slightly open if you like the melted cheese to spill out
- Transfer the 2 chicken pockets to a baking sheet. You can leave them on their pieces of parchment paper. Drizzle each with some olive oil and extra torn up basil leaves, if desired
- Bake for 25 minutes, remove from the oven, and top each with grated parmesan. Bake for another 5 minutes.
If you have an air fryer, you can make these faster!
Watch me make this recipe on Instagram
Variations of this recipe
If you want to mix things up and try different veggies and cheeses inside the pockets, here are some great combinations:
- sundried tomato and pesto
- green apple and brie
- cream cheese and asparagus
- eggplant, red bell pepper, and goat cheese
- apple and cheddar
- spinach and cheddar
- red onion, capers, olives, and feta
- prosciutto and pecorino
This Caprese recipe is great with a side of sweet marinara sauce for dipping!
Save this recipe
High Protein Stuffed Chicken Pockets with Cheese and Tomatoes
Equipment
- parchment paper
- Baking sheet
Ingredients
- 1 pound ground chicken breast
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp sea salt
- 1/4 tsp red pepper flakes
- 1/2 tsp Italian seasoning
- 1 tomato
- 1 cup mozzarella cheese
- 6 leaves Fresh basil
- 3 Tbp olive oil
- 2 Tbsp parmesan cheese
Instructions
- Preheat the oven to 400F
- Lay out 2 pieces of parchment paper
- In a mixing bowl, combine the ground chicken with the spices
- Divide the seasoned chicken into two portions and flatten each one out thinly on the parchment paper. Use your hands or a spoon to spread it out evenly to 1/2 inch thick, creating a circle shape
- Fill one half of each chicken circle with slices of tomato, basil, and 1/2 cup of mozzarella each
- Use the parchment paper to fold over the undressed half onto the dressed half. You are sealing in all the filling and creating a "pocket" with the chicken. You can leave it slightly open if you like the melted cheese to spill out
- Transfer the 2 chicken pockets to a baking sheet. You can leave them on their pieces of parchment paper. Drizzle each with some olive oil and extra torn up basil leaves, if desired
- Bake for 25 minutes, remove from the oven, and top each with grated parmesan. Bake for another 5 minutes.
Nutrition
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