High Protein Chicken Bacon Ranch Hot Pockets

Ingredients

• 300 g Low Fat Cottage Cheese
• 4 clove Garlic, diced
• 1/2 whole Lime, juiced
• 2-4 tsp Chipotle Sauce/Paste, use more or less depending on your spice tolerance
• 2 tsp Ranch Seasoning
• 80 ml Water
• 400 g Thinly Sliced Chicken Breast, raw weight
• 1 tsp Salt
• 1/2 tsp Onion Powder
• 1/2 tsp Garlic Powder
• 1 tsp Smoked Paprika
• 1 tsp Olive Oil
• 80 g Light Grated Cheddar Cheese
• Chives
• 150 g Cooked & Diced Short Cut Bacon, can be substituted for turkey bacon, beef bacon etc
• 400 g Plain All Purpose Flour
• 1 tsp Baking Powder
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 420 g Low Fat Greek Yoghurt
• 25 g Light Grated Mozzarella Cheese, per hot pocket

Steps

1. Mix cottage cheese, diced garlic, lime juice, chipotle sauce, ranch seasoning, and water together to make the sauce.

2. Season the thinly sliced chicken breast with salt, onion powder, garlic powder, and smoked paprika.

3. Cook the seasoned chicken in olive oil until fully cooked, then dice.

4. Combine the cooked chicken with the cottage cheese sauce, grated cheddar cheese, chives, and diced bacon to form the filling.

5. Make the dough by combining flour, baking powder, onion powder, and garlic powder, then gradually mix in the Greek yoghurt until a soft, workable dough forms (add flour first, then yoghurt gradually to avoid stickiness).

6. Divide the dough into 8 portions and roll each out flat.

7. Fill each dough portion with the chicken bacon ranch filling and a portion of mozzarella cheese, then seal the edges to form hot pockets.

8. Bake the hot pockets until golden brown and cooked through.