Chicken Hot Pockets

8
Chicken Hot Pockets

1 lb organic chicken breasts
garlic powder & sea salt
1 tsp olive oil
1 bunch broccoli florrets, steamed
1 cup brown rice, cooked
1 cup shredded cheddar cheese
4 large tortillas
Trim chicken of all fat. Slice into strips. Season with garlic powder and salt to taste. Heat oil in a large skillet and cook chicken strips on medium high heat, about 4 minutes on each side or until cooked through and juices run clear. Chop up the chicken into bite sized pieces.
Preheat oven to 425 F. On large flat surface, place cheese first in the center of each tortilla, then chicken, broccoli and rice, packed in. Fold in right and left sides and then tightly roll up. Place seam side down on a baking sheet and bake for 5-10 minutes or until outsides start to turn golden brown. Yields pockets.

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