High Protein Chicken Bacon Ranch Hot Pockets

Ingredients (raw weights)

• 300 g cottage cheese, 1% low fat, as sold
• 16 g garlic, raw
• 15 g lime juice, as sold
• 6.9 g chipotle sauce/paste, dry
• 4.6 g ranch seasoning, dry
• 80 g water, as sold
• 400 g chicken breast, boneless skinless, raw
• 6 g salt, dry
• 1.2 g onion powder, dry
• 1.6 g garlic powder, dry
• 2.3 g paprika, dry
• 4.5 g olive oil, as sold
• 80 g cheddar/colby cheese, low fat shredded, as sold
• 150 g turkey bacon, raw
• 400 g all-purpose flour, dry
• 4.6 g baking powder, dry
• 3.1 g garlic powder, dry
• 420 g Greek yogurt, plain, low fat 2%, as sold
• 200 g cheddar/colby cheese, low fat shredded, as sold

Steps

1. In a blender cup, add low‑fat cottage cheese, diced garlic, lime juice, chipotle sauce, ranch seasoning, and water, then blend until smooth and creamy.
2. Season the thinly sliced chicken breast with the listed seasonings and olive oil, then cook it on medium‑high heat for about four minutes on each side.
3. Dice the cooked chicken and combine it in a large bowl with the blended sauce, light grated cheddar cheese, chives, and cooked diced bacon, mixing until well combined.
4. Make the dough by mixing plain all‑purpose flour with low‑fat Greek yoghurt, baking powder, and the additional seasonings until a crumbly texture forms, then knead until a smooth dough ball forms.
5. Divide the dough into eight equal balls, flatten each ball, place some lime‑flavored mozzarella on each, add an equal amount of filling, pinch the sides toward the center to seal, then flip and flatten each pocket again.
6. Cook the assembled hot pockets on low to medium heat for six to seven minutes on each side with a lid on, until they are golden brown and crispy.