Baked Chicken Pocket
This recipe for baked chicken pockets is perfect for weight loss and a healthy diet. It's a low-carb, gluten-free dish that's easy to make and delicious to eat. The use of fresh onions and garlic adds flavor to the chicken without overpowering it. It's an excellent source of protein, and the use of less oil makes it low in calories and fat.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
142 kcal
Protein
15 g
Carbs
3 g
Fat
8 g
Fiber
1 g
Ingredients
Chicken, poultry, breast, skinless
200 gms (200g)
Common salt
0.5 tsp (2.5g)
Black Pepper
0.5 tsp (1g)
Dried Oregano
0.5 tsp (1g)
Dried Basil
1 tsp (1g)
Paprika powder
1 tsp (2g)
Chopped Onion
0.5 small cup (50g)
Olive Oil
1 tsp (5g)
Mozzarella Cheese
0.25 cup, shredded (50g)
Clove Garlic, Chopped
2 tsp (10g)
Instructions
Cooking Steps
Preheat the oven to 375°F (190°C).
In a small bowl, mix together the salt, black pepper, dried oregano, dried basil, and paprika.
Season the chicken breasts with the spice mixture on both sides.
In a pan, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until they turn translucent.
Remove from heat and let it cool.
Cut a pocket in the chicken breasts and stuff the sautéed onion and garlic mixture and shredded mozzarella cheese.
Place the stuffed chicken breasts in a baking dish.
Bake the chicken in the preheated oven for 25-30 minutes or until the internal temperature reaches 165°F (74°C).
Remove from the oven and let it rest for 5-10 minutes before slicing and serving.