Pesto Chicken Pita Pockets

Prepare these pockets full of flavor for an easy lunch that you can pack on the go!

What You Need:

Chicken

  • 2 large chicken breasts
  • 1 tablespoon olive oil
  • salt & pepper

Veggies

6 cups mixed vegetables, cut into chunks

  • red onion
  • bell pepper
  • zucchini
  • 1 tablespoon olive oil
  • salt & pepper

Other

  • 1/3 cup pesto
  • 4 pita pockets

Pesto Sauce

  • 1/2 cup packed basil leaves, fresh
  • juice from 1/2 lemon
  • 1/2 tablespoon minced garlic
  • 1 tablespoons pine nuts
  • 2 tablespoons olive oil

Instructions

  1. Heat oven to 425°F.
  2. Toss chicken breast with olive oil and salt & pepper and arrange on a baking pan.
  3. Toss the veggies with olive oil and salt & pepper, and arrange on a second baking pan.
  4. Roast for 10 minutes, flip everything and return to the oven.
  5. Cook the veggies for 10-15 more minutes (20-25 min total), until cooked to your liking.
  6. Cook chicken for another 15 minutes (25 min total), and allow to rest for at least 10 minutes before slicing into strips.
  7. Place the chicken slices and vegetables in a large bowl with the pesto, stir to coat.
  8. Divide amongst 4 storage containers, with pita separate.
  9. Don’t cut the pita in half until just prior to serving. Open the pocket and spoon filling into the pocket.

Pesto Sauce:

  1. Place all ingredients into a small food processor and process for about a minute, or until all ingredients have pureed together. If your pesto is too thick, add more olive oil by the teaspoon.
Enjoy!!

*Recipe Source:https://sweetpeasandsaffron.com/meal-prep-pesto-chicken-pita-pockets/

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