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 soft. 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 tortilla. Arrange on cookie sheets and set aside.
Once vegetables are steamed, dice chicken fillets, add to the skillet and warm through. Reduce heat to Low.
For each pocket, place a heaping spoonful of filling into center of rolled out biscuit dough and sprinkle with 1 Tablespoon of cheese. Fold one side of dough over the filling and pinch 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.
Serving size: 1 pocket, Calories: 268, Total Fat: 10g, Saturated Fat: 2.6g, Sodium: 773mg, Carbohydrates: 30g, Dietary Fiber: 2.5g, Protein: 20g