Pesto Chicken Pita

Yield: 4 serves | Rating: 5/5 | Prep: 10 min | Cook: 15 min | Source: sweetpeasandsaffron.com

This easy pesto chicken pita recipe is classic and delicious. Roasted vegetables and chicken, tossed in pesto, and served in
a pita pocket! A family favorite recipe that works great meal prep!

Ingredients Instructions

Other ingredients: Prepare:

1 lb boneless skinless chicken breasts 1. Prepare - Heat oven to 425°F. Toss the chicken and veggies with olive
cut into 1 inch pieces; see *notes oil and salt & pepper, and arrange on 1-2 sheet pans.
1 ⅕ red onion cut into 1 inch pieces
Roast:
2 bell peppers cut into 1 inch pieces
1. Roast - Roast for 10 minutes, flip everything and return to the oven.
1 zucchini cut into 1 inch pieces
Cook the veggies for 5-10 more minutes, until chicken is cooked through
2 tablespoons olive oil
and vegetables are soft.
1 salt & pepper
Combine:
Other:
1. Combine - Place roasted chicken and vegetables in a large bowl with
⅓ of a cup pesto
the pesto, stir to coat.
4 pita pockets sturdy
Assemble:
1. Assemble - Spoon into pita halves and enjoy
Nutrition

Serving: 2pita halves

Notes
Calories: 449kcal
Carbohydrates: 40g *roughly 2 large chicken breasts; boneless skinless chicken thighs may
Protein: 29g also be used with the same cook time.
Fat: 18g Nutritional Information: 2 pita pocket halves + ¼ of filling
Saturated Fat: 2g Storage + Meal Prep
Cholesterol: 64mg
Sodium: 609mg Pre-chop: Vegetables & chicken may be pre-chopped up to 4 days ahead
Fiber: 4g (check the expiry date on chicken to make sure this storage time is OK).
Sugar: 3g
Pre-cook: Follow through step 5, and allow filling to cool. Portion out into
four 2 cup meal prep containers and refrigerate for up to 4 days.

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Re-heat filling until steaming hot.

For optimal freshness - Don't cut the pita in half until just prior to
serving. Open the pocket and spoon filling into the pocket.

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