Crispy Baked Chicken and Vegetable Turnovers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Chicken and Vegetable Turnovers

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken and Vegetable Turnovers

Savor the crisp crunch and healthy warmth of these baked turnovers filled with tender chicken, vibrant red bell pepper, sweet red onion, and fresh spinach. Each bite marries wholesome ingredients with a flaky, golden whole wheat puff pastry, making it the perfect balanced meal for any time of day.

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NUTRITION

401kcal
Protein
41.3g
Fat
11.7g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 sheet Whole Wheat Puff Pastry

1/4 cup diced Red Bell Pepper

1/2 cup chopped Spinach

1/4 medium Red Onion, diced

1 large Egg White

1 clove Garlic, minced

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Dice the red bell pepper and red onion finely, and chop the spinach. Mince the garlic.

  • 3

    Cook the chicken breast by either poaching or lightly sautéing until fully cooked, then shred or dice the meat into small pieces.

  • 4

    In a mixing bowl, combine the cooked chicken, diced vegetables, minced garlic, and chopped spinach. Season with salt and pepper.

  • 5

    Lightly beat the egg white and stir it into the chicken and vegetable mixture as a binding agent.

  • 6

    Unroll the whole wheat puff pastry sheet on a lightly floured surface, and cut it into 2 equal rectangles.

  • 7

    Place a generous spoonful of the mixture in the center of each pastry rectangle. Fold the pastry over to form a turnover and press the edges firmly with a fork to seal.

  • 8

    Transfer the turnovers onto the prepared baking sheet, and optionally brush the tops lightly with a bit of egg white for extra crispiness.

  • 9

    Bake in the preheated oven for 18-20 minutes or until the pastry is golden brown and crispy.

  • 10

    Remove from oven, let cool slightly, and serve warm.

Crispy Baked Chicken and Vegetable Turnovers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Chicken and Vegetable Turnovers

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken and Vegetable Turnovers

Savor the crisp crunch and healthy warmth of these baked turnovers filled with tender chicken, vibrant red bell pepper, sweet red onion, and fresh spinach. Each bite marries wholesome ingredients with a flaky, golden whole wheat puff pastry, making it the perfect balanced meal for any time of day.

NUTRITION

401kcal
Protein
41.3g
Fat
11.7g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 sheet Whole Wheat Puff Pastry

1/4 cup diced Red Bell Pepper

1/2 cup chopped Spinach

1/4 medium Red Onion, diced

1 large Egg White

1 clove Garlic, minced

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Dice the red bell pepper and red onion finely, and chop the spinach. Mince the garlic.

  • 3

    Cook the chicken breast by either poaching or lightly sautéing until fully cooked, then shred or dice the meat into small pieces.

  • 4

    In a mixing bowl, combine the cooked chicken, diced vegetables, minced garlic, and chopped spinach. Season with salt and pepper.

  • 5

    Lightly beat the egg white and stir it into the chicken and vegetable mixture as a binding agent.

  • 6

    Unroll the whole wheat puff pastry sheet on a lightly floured surface, and cut it into 2 equal rectangles.

  • 7

    Place a generous spoonful of the mixture in the center of each pastry rectangle. Fold the pastry over to form a turnover and press the edges firmly with a fork to seal.

  • 8

    Transfer the turnovers onto the prepared baking sheet, and optionally brush the tops lightly with a bit of egg white for extra crispiness.

  • 9

    Bake in the preheated oven for 18-20 minutes or until the pastry is golden brown and crispy.

  • 10

    Remove from oven, let cool slightly, and serve warm.