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High Protein Cheesy Buffalo Chicken Hot Pockets
Tentempié

High Protein Cheesy Buffalo Chicken Hot Pockets

50 minPara 8Nutri-Score B€€
de @panaceapalm10 importaciones0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

8 personas
  • chicken breast (diced into small cubes)Carne500 g
  • garlic powderEspecias5 g
  • onion powderEspecias5 g
  • smoked paprikaEspecias5 g
  • cayenne pepper (optional, for added spice)Especias2,5 g
  • saltEspecias5 g
  • pepperEspecias5 g
  • plain flourCereales400 g
  • 0% Greek yoghurtLácteos410 g
  • hot sauceDespensa130 ml
  • light butterLácteos30 g
  • apple cider vinegarDespensa15 ml
  • brown sugar alternativeDespensa20 g
  • honeyDespensa25 g
  • cornstarch (mixed with water)Despensa3 g
  • water (for the cornstarch slurry)Otro10 ml
  • low fat grated cheese (grated)Lácteos160 g
  • cooking sprayDespensa10 ml

por ración

Nutrición

351kcal

Carbohidratos
43 g
Proteínas
31 g
Grasas
6 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol
  • Sartén
  • Rodillo
  • Cazo
  • lid

paso a paso

Preparación

  1. Make the dough

    • Add the flour and Greek yoghurt to a bowl and mix until doughy clumps form
    • Knead the clumps into a big dough ball
    • Divide the dough into 8 equal balls
    Paso 1

  2. Season the chicken

    • Add the garlic powder, onion powder, smoked paprika, cayenne, salt and pepper to the diced chicken breast
    • Mix well to coat
    Paso 2

  3. Cook the chicken

    • Add the chicken to a pan with cooking spray
    • Cook through until golden brown, then set aside
    Paso 3

  4. Make the buffalo sauce

    • Melt the light butter in a pan
    • Add the hot sauce, vinegar, brown sugar alternative and honey
    • Stir on low heat until it thickens
    Paso 4

  5. Coat the chicken

    • Add the cooked chicken back to the sauce with the cornstarch slurry
    • Mix well until evenly coated
    Paso 5

  6. Assemble the hot pockets

    • Roll out a dough ball
    • Add a portion of buffalo chicken and some low fat cheese
    • Fold in the sides, pinch to seal, flip over and press down gently
    • Repeat for the remaining 7 hot pockets
    Paso 6

  7. Cook the hot pockets

    • Place them in a pan with cooking spray and cover with a lid
    • Cook until golden and crispy, turning once
    Paso 7

  8. Store and reheat

    • Wrap the hot pockets in foil and store in the freezer
    • To reheat, unwrap, wrap in a damp paper towel and microwave for 3-4 minutes
    • Unwrap carefully and air-fry or toast in a pan for a couple of minutes until crispy
    Paso 8
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