Quick-Prep Chicken and Feta Pockets Recipe Really Satisfies for Only $2.63 a Serving
During the busy work week, I'm usually temped to call the pizza shop and order delivery instead of preparing a home-cooked meal. My family loves their meaty calzones. It's a shortcut way to get dinner on the table. Trouble is, it gets to be expensive too. That's why this easy-prep Chicken and Feta Pockets recipe is my new go-to. It mimics the pizza parlor treat we all crave. And at only $2.63 a serving, it's easier on the wallet.
Most grocery stores carry premade dough in the refrigerator section. Our filling combines lean ground chicken and colorful veggies. For extra umami flavor, we stir in a splash of soy sauce. If you're trying to cut back on sodium, a little fresh salsa would also be delicious here. Then crumbled feta adds a touch of tang. Give it a try, then let us know what you think in the comments.
Yields
4 serving
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Ingredients
1/2 of (8 oz.) cucumber, peeled, grated, squeezed dry
1 (5.3 oz.) cont. nonfat plain Greek yogurt
3/4 cup crumbled feta cheese, 3 oz.
1 clove garlic, minced
1/8 tsp. + 1/4 tsp. pepper
1/8 tsp. salt
1 Tbs. olive oil
1 small onion, chopped
1 lb. ground chicken
1 yellow pepper, cut into 3/4“ pieces
1 Tbs. 25% less-sodium soy sauce
1 Tbs. chopped fresh oregano
1 (15 oz.) pkg. pizza dough, at room temp., cut into 4 portions
Instructions
In bowl, combine cucumber, yogurt, 1/4 cup feta, garlic, 1/8 tsp. pepper and salt. In large nonstick skillet, heat oil over medium heat; add onion. Cook, stirring, until starting to soften, 3 min. Increase heat to high. Add chicken and yellow pepper; cook, stirring, until chicken is no longer pink, vegetables are softened and liquid has evaporated 5–7 min. Stir in soy sauce, oregano and remaining pepper; let cool. Stir in remaining feta.
On floured surface, roll out dough pieces to 7” rounds. Dividing evenly, spread meat mixture over half of each dough, leaving 1/2” border. Fold other side over filling. Press edges together to seal.
Coat grill pan with cooking spray; heat over medium heat. Working with 1–2 at a time, grill pockets, flipping once, until golden, 3–4 min. per side. Using tongs, turn pockets on edge and hold until dough is cooked through, 1–2 min. Serve with yogurt sauce.
Nutrition
Calories: 560 kcal
Fat: 19 gram
Saturated Fat: 3 gram
Protein: 35 gram
Carbohydrate: 59 gram
Fiber: 3 gram
Cholesterol: 70 mg
Sugar: 10 gram
Sodium: 1,190 mg
