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High Protein Cheesy Buffalo Chicken Hot Pockets
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High Protein Cheesy Buffalo Chicken Hot Pockets

50 minPour 8Nutri-Score B€€
par @panaceapalm10 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

8 personnes
  • chicken breast (diced into small cubes)Viandes500 g
  • garlic powderÉpices5 g
  • onion powderÉpices5 g
  • smoked paprikaÉpices5 g
  • cayenne pepper (optional, for added spice)Épices2,5 g
  • saltÉpices5 g
  • pepperÉpices5 g
  • plain flourCéréales400 g
  • 0% Greek yoghurtProduits laitiers410 g
  • hot sauceÉpicerie130 ml
  • light butterProduits laitiers30 g
  • apple cider vinegarÉpicerie15 ml
  • brown sugar alternativeÉpicerie20 g
  • honeyÉpicerie25 g
  • cornstarch (mixed with water)Épicerie3 g
  • water (for the cornstarch slurry)Autres10 ml
  • low fat grated cheese (grated)Produits laitiers160 g
  • cooking sprayÉpicerie10 ml

par portion

Nutrition

351kcal

Glucides
43 g
Protéines
31 g
Lipides
6 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier
  • Poêle
  • Rouleau à pâtisserie
  • Casserole
  • lid

pas à pas

Préparation

  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
    Étape 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
    Étape 2

  3. Cook the chicken

    • Add the chicken to a pan with cooking spray
    • Cook through until golden brown, then set aside
    Étape 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
    Étape 4

  5. Coat the chicken

    • Add the cooked chicken back to the sauce with the cornstarch slurry
    • Mix well until evenly coated
    Étape 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
    Étape 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
    Étape 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
    Étape 8
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