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Cheesy Chicken Pockets
Prep Time:
8 minutes
Cook Time:
25 minutes
8 servings

1/2 Tbsp. H-E-B Extra Virgin Olive Oil

1 small yellow onion, thinly sliced

1 pkg. (16 oz.) frozen broccoli & cauliflower florets

8 whole wheat reduced fat canned biscuits

3 H-E-B Fully Cooked Seasoned Chicken Breast Fillets, thawed

1/2 c. H-E-B 2% Reduced Fat Shredded Cheddar Cheese


Heat oven to 400°F and line two cookie sheets with aluminum foil. Set aside.
Heat a medium-sized skillet to Medium- High and add olive oil. Sauté onions until s
oft. Add 1 1/2 cups frozen broccoli and cauliflower to skillet, cover and allow vegetables
to steam 5–8 minutes.
While vegetables are steaming, roll biscuit dough into circles, about the size of a corn t
ortilla. Arrange on cookie sheets and set aside.
Once vegetables are steamed, dice chicken fillets, add to the skillet and warm through. Re
duce heat to Low.
For each pocket, place a heaping spoonful of filling into center of rolled out biscuit dou
gh and sprinkle with 1 Tablespoon of cheese. Fold one side of dough over the filling and p
inch seam closed with a fork to form a half circle shaped pocket.
Bake 12 minutes or until golden brown. Allow 2 minutes to cool before serving.

Nutritional Information

Serving size: 1 pocket, Calories: 268, Total Fat: 10g, Saturated Fat: 2.6g, Sodium: 773mg,
Carbohydrates: 30g, Dietary Fiber: 2.5g, Protein: 20g


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