Filling

Ingredients

• 1 lb cooked, shredded chicken
• 1 (8 oz) package cream cheese
• 1 C shredded cheddar cheese
• ½ C full fat plain greek yogurt
• ¼ C green onions, chopped
• ¼ C chopped bell pepper
• 1 tsp seasoned salt

Directions

• Cook chicken and shred or finely chop
• Add chicken, cream cheese, and cheddar cheese to saute pan and cook over medium heat until cheese is melted and combined
• Turn off heat and add greek yogurt, green onions, bell pepper, and seasoned salt
• Stir to combine and set aside

Pocket base (Fathead Dough)

Ingredients

• Parchment paper
• Baking sheet
• Nonstick cooking spray
• 3 C shredded mozzarella cheese
• 2 oz cream cheese
• 1 ½ C almond flour
• ½ tsp salt
• 2 eggs, beaten

Directions

• Preheat oven to 425
• Line baking sheet with parchment paper and coat with cooking spray
• Put mozzarella and cream cheese in a microwavable bowl and microwave 1 minute
• Stir and microwave an additional 30 seconds
• Mix almond flour and salt in a separate bowl
• Add almond flour mixture to the melted cheese and stir
• Stir in the beaten egg until mixed thoroughly
• If at any point, the dough does not mix thoroughly, your mixture has cooled too much.  Reheat in the microwave for 15 seconds, taking care not too go to long to avoid cooking the eggs.  I usually have to do this at least once.
• Divide dough into 8 equal portions
• Wet hands and spread each portion of the dough into a thin square on the parchment paper coated baking sheet.  If it does not spread well, your mixture has cooled too much.  Reheat in the microwave for 15 seconds.
• Add 1/8 of the chicken mixture to the center of the square
• Bring all 4 corners to the center and pinch sides closed or fold over to create a pocket
• Repeat for the other 7 portions of dough and filling
• Bake at 425 for 12-14 minutes or until golden brown

Serves: 8

Macros (per 198g serving)

520 cal / 37g protein / 39g fat / 5g net carbs