Crispy Cheesy Chicken and Veggie Pockets with Sweet Chili Dipping Sauce

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, combine 1 pound of cooked, shredded chicken, 1 cup of shredded cheese, 1/2 cup of diced bell peppers, and 1/2 cup of chopped spinach.

Season the mixture with 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and salt and pepper to taste.

Roll out 1 package of refrigerated crescent roll dough on a floured surface and separate it into triangles.

Place a generous spoonful of the chicken and veggie mixture at the wide end of each triangle. Fold the sides over the filling and roll it up tightly to form a pocket.

Place the filled pockets on the prepared baking sheet and brush the tops with 1 tablespoon of melted butter.

Bake in the preheated oven for 15-20 minutes or until golden brown. While the pockets are baking, prepare the sweet chili dipping sauce by mixing 1/2 cup of sweet chili sauce with 1 tablespoon of soy sauce and 1 teaspoon of lime juice in a small bowl.

Once the pockets are done, let them cool for a few minutes before serving with the dipping sauce.