Name: Mediterranean Empanadas
Prep time: 35 min
Cook time: 20 min
Total time: 85 min
Ingredients: 1.5 skinless, boneless chicken breasts, cut into strips; 3 tablespoons olive oil, divided; 4 cloves garlic, chopped, divided; 1.25 teaspoons balsamic vinegar, divided; 0.5 teaspoon dried oregano; salt and ground black pepper to taste; 1 cup chopped tomato; 0.5 cup chopped onion; 1 lemon, juiced; 1 (16 ounce) package refrigerated pizza dough; 8 leaves fresh basil, chopped; 1 bunch fresh spinach; 6 ounces fresh mozzarella cheese; 2 teaspoons extra-virgin olive oil

Prep Time:

35 mins

Cook Time:

20 mins

Additional Time:

30 mins

Total Time:

1 hr 25 mins

Servings:

6

Yield:

6 empanadas

Jump to Nutrition Facts

Ingredients

Filling:

1 ½ skinless, boneless chicken breasts, cut into strips
3 tablespoons olive oil, divided
4 cloves garlic, chopped, divided
1 ¼ teaspoons balsamic vinegar, divided
½ teaspoon dried oregano
salt and ground black pepper to taste
1 cup chopped tomato
½ cup chopped onion
1 lemon, juiced

Assembly:

1 (16 ounce) package refrigerated pizza dough
8 leaves fresh basil, chopped
1 bunch fresh spinach
6 ounces fresh mozzarella cheese
2 teaspoons extra-virgin olive oil

Directions

Combine chicken strips, 2 tablespoons olive oil, 2 cloves garlic, 1 teaspoon balsamic vinegar, oregano, salt, and pepper in a bowl. Let marinate for 30 minutes.
Meanwhile, combine tomato and onion with remaining 1 tablespoon olive oil, 2 cloves garlic, and 1/4 teaspoon balsamic vinegar. Season with salt and pepper. Let marinate for 30 minutes.
Preheat the oven to 400 degrees F (200 degrees C).
Cook chicken in a hot skillet until juices run clear, 5 to 8 minutes. Use 2 forks to shred the chicken in the skillet. Add lemon juice to finish cooking.
Divide pizza dough into 6 sections. Roll each section into a 6-inch circle on a floured surface, working fresh basil into the dough as you roll.
Layer spinach, chicken, mozzarella, and tomato mixture on one half of each circle. Fold over to cover the filling and press the curved edge to seal.
Lightly coat a baking sheet with olive oil. Lightly brush the tops of the empanadas with olive oil and transfer to the baking sheet.
Bake in the preheated oven until golden brown, 12 to 15 minutes.

Nutrition Facts (per serving)

403	Calories
16g	Fat
42g	Carbs
22g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 403
% Daily Value *
Total Fat 16g	21%
Saturated Fat 4g	22%
Cholesterol 34mg	11%
Sodium 761mg	33%
Total Carbohydrate 42g	15%
Dietary Fiber 3g	10%
Total Sugars 6g
Protein 22g
Vitamin C 24mg	119%
Calcium 294mg	23%
Iron 4mg	22%
Potassium 498mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.