Quick-Prep Chicken and Feta Pockets Recipe Really Satisfies for Only $2.63 a Serving
Savory hand pies are even more delicious dipped in a tangy feta and yogurt sauce
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
Total Time
Prep Time
Cook Time
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
