Dear Mothers, this recipe is an excellent source of protein, fiber, and vitamins A and C, all of which are essential during pregnancy and breastfeeding.
Whole-Grain Chicken-Broccoli Pockets
Prep time 25 minutes, including cook time
2 c. raw, broccoli florets, 1/4″ chopped
2 c. shredded 2% cheddar cheese
1-lb. bag of whole-wheat pizza dough
8 oz. packaged, cooked, grilled chicken breast, 1/4″ diced
Preheat oven to 375º F (190º C).
Flour work surface.
Divide dough into four equal parts; roll out one part at a time into a rectangle.
To assemble each pocket: On one half of dough add 1/2 c. broccoli, 1/2 c. shredded cheese, and 1/2 c. diced chicken breast.
Fold other half of dough over top of filling to form pocket; cut small hole in top to allow steam to escape.
Place pockets on non-stick baking sheet; bake for 15–20 minutes or until golden brown (check instructions on pizza dough; baking temperatures may vary depending on brand used).
Makes: 4 pockets
Serving size: 1 pocket
Nutritional analysis (per serving)
35 g protein
16 g fat
7 g sat. fat
47 g carbohydrate
8 g fiber
75 mg cholesterol
1400 mg sodium
417 mg calcium
1 mg iron
25 mcg folic acid