This pesto chicken pita recipe is simple and delicious. With roasted vegetables and chicken tossed in pesto and served in a pita pocket, this recipe can work for an easy dinner or for meal prep.
Sheet pan recipes are my go to when I need to get dinner on the table quickly. These Sheet Pan Fajitas and this Lemon Pepper Salmon Sheet Pan are on repeat, as is this pesto chicken pita recipe!
This was one of our original Lunch Prep Challenge recipes, and I come back to it time and time again because of the simple fact that you get such great flavor for so little effort.
Not only that, but this is an incredibly flexible recipe: swap out the chicken, the veggies, and even the pesto!
You will have your meal ready in 25 minutes or less, and have very few dishes to wash. Such a winner!
Reasons you’ll ♡ this pesto chicken pita recipe
- it’s ready in just 25 minutes
- it works for meal prep or a weeknight dinner
- it’s healthy, but absolutely delicious!
Don’t forget to pin this post to save it for later!
Which ingredients do you need?
- chicken– boneless skinless chicken breast or chicken thighs (pictured)
- vegetables– I went for bell peppers, zucchini and onion BUT you can totally mix it up! Mushrooms, tomatoes, fennel, and brussels sprouts would also be tasty in this recipe
- pesto– use store bought or make your own. I bet this Kale Pesto would be great in this recipe!
- pitas– go for sturdy ones…unlike the ones pictured here 🤣
Tips for perfect pesto pitas
- veggies– for this recipe, we are using vegetables that roast through at the same time. If you are swapping for other veggies that take longer to cook, you might want to place them on a separate pan so you don’t have to pick them off the pan.
- pitas– if possible, look for the thick, soft pitas (not the ones pictured in these photos- ugh!) You want something that will hold together when stuffed with the ingredients.
- if you can’t find sturdy pitas, tortillas are a great alternative- make it into a wrap!
- meal prep– this recipe works great for meal prep! Here are two ways you can meal prep it:
- pre-chop- get all your veggies pre-chopped so that getting them into the oven is easy peasy at dinner time.
- pre-cook- follow the recipe all the way through to tossing in the pesto. Cool & store in the fridge for up to 4 days. Reheat, then spoon into pitas *
Find my favorite sheet pans and other kitchen equipment in my shop!
*make sure you do not cut your pita until just before serving. If you are bringing it to work, you might want to bring the whole bag at the start of the week, and cut them fresh each day as you serve.
Could I swap the pesto for something else?
Yes! You could swap it for tzatziki. Add fresh before serving (so keep separate if meal prepping). Find my Super Speedy Tzatziki here!
Could I swap the pitas for something else?
Absolutely. You could just eat the roasted chicken & veggies as is, wrap up in a tortilla, or serve over grains like farro or quinoa.
- See how to cook farro
- See how to cook quinoa
Can I freeze the pesto chicken pita filling?
Unfortunately it does not freeze well. I find roasted vegetables to get slimy after freeze/thawing, however it might not bother you.
More meal prep recipes
- 46 Easy Lunch Meal Prep Ideas
- Easy Buddha Bowls
- Honey Sesame Chicken Lunch Bowls
- Turkey Taco Meal Prep Bowls
- Caprese Chicken Salad Meal Prep
Pesto chicken pita recipe video
Watch the video below to see exactly how I prepped this recipe. It’s so easy! You can find more of my recipe videos on my YouTube channel.
This post was originally published in 01/2017, but has been rewritten and republished with a brand new video and photographs in 2019! Same great recipe.
Pesto Chicken Pita Recipe
Ingredients
- 1 lb boneless skinless chicken breasts (cut into 1 inch pieces; see *notes)
- 1/2 red onion (cut into 1 inch pieces)
- 2 bell peppers (cut into 1 inch pieces)
- 1 zucchini (cut into 1 inch pieces)
- 2 tablespoons olive oil
- salt & pepper
Other
- 1/3 cup pesto
- 4 pita pockets (sturdy)
Instructions
- Heat oven to 425°F.
- Toss the chicken and veggies with olive oil and salt & pepper, and arrange on 1-2 sheet pans.
- Roast for 10 minutes, flip everything and return to the oven.
- Cook the veggies for 5-10 more minutes, until chicken is cooked through and vegetables are soft.
- Place roasted chicken and vegetables in a large bowl with the pesto, stir to coat.
- Spoon into pita halves and enjoy.
Storage/Meal Prep
- Pre-chop: Vegetables & chicken may be pre-chopped up to 4 days ahead (check the expiry date on chicken to make sure this storage time is OK).
- 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.
- Re-heat filling until steaming hot.
- Don't cut the pita in half until just prior to serving. Open the pocket and spoon filling into the pocket.
Emily
Hi there,
Could you recommend a vegetable to use in place of the onion? These look amazing but we are not big red onion fans. I am so excited to make these for lunch this week!
Denise
Hi Emily! You could use any of your favorite roasting veggies: cauliflower would be good I think? You might want to roast it 5-10 minutes longer than the peppers.
Marcie
Denise I have to thank you for this awesome recipe! This is at least my sixth time making it, it never gets old! I have even figured it into my WW eating plan. Thanks again, I lover it.
Marcie Hoffmann
Denise
Wow! I’m so happy to hear how much you love it! It’s so easy, isn’t it? Thanks for taking the time to come back and review the recipe, Marcie 🙂
Krystal Goode
How many cups of the vegetables are in this recipes?
Denise
Apologies for that, Krystal! It should say 6 cups!
Brittany
I made these today with the intention of eating them without the week and…oops! I had them for toady’s lunch AND dinner. They are really amazing! I know that when I go back to work next month, these will be on the top of my make-ahead lunch list!
Denise
Haha! Oops. SO happy you enjoyed them, Brittany!
Rebecca C.
Do you cook for the full week and leave it in the fridge?
Denise
Hi Rebecca! Only for 4 days in the fridge. After that the chicken is not safe to eat. Hope you enjoy!
Helen
This looks delicious!
Just starting out meal prepping this week, can’t wait to get started but currently getting organised – recipes/shopping/tools (freezer bags etc)
Would the filling freeze? 🙂 Thanks!
Denise
Hi Helen, I don’t recommend freezing roasted veggies as I find them to get quite slimy upon thawing. It doesn’t bother some people but I don’t care for it.
Alison
I just came across this recipe and must make it soon! Do you have a brand of pesto that you’d recommend? Thanks!
Denise
Hi Alison, so sorry for my late reply! We’ve just returned from holidays. I am in Canada, so I’m not sure of which brands you have available, but we use Classico brand and enjoy it 🙂
Dustin
Amazing, this is really mouth watering just looking at the photos. Definitely, would try this weekend. Looks really tasty. thank you so much for sharing this awesome recipe with us.
Denise
I hope you enjoy the recipe, Dustin!
Marissa
How many calories without the pesto?
Denise
Hi Marissa, I don’t have the nutritional information for this recipe yet, but you’re welcome to input it into a calorie calculating site like My Fitness Pal.
Natasha ALi
I’m salivating here using pesto. Do not wait to make this to the weekend. Right now, I’m still busy with work but who knows I sneak a while visiting the grocery store and get some components.
aqsa
can you reheat the filling before placing in the pita pocket or eat it cold? Thanks! Loving your meal prep thoughts, have pinned a number of them to test out shortly!
Denise
I enjoyed mine with the filling heated gently, however you could also eat them cold 🙂 Thanks so much!
Edu
am loving it
Kate
Do you reheat the filling before putting in the pita pocket or eat it cold? Thanks! Loving your meal prep ideas, have pinned many of them to try out soon!
Denise
Hi Kate, yes you can definitely do that! I enjoyed them warmed up or cold.
Taylor | On the Gas
I am salivating here with pesto. Can’t wait to create this on the weekend. At the moment, I am still busy with work but who knows, I sneak some time going to the grocery and buy some ingredients.
Denise
I hope you enjoy them, Taylor!
De
I just made this and ate it for lunch… DELICIOUS! I did add red pepper flakes and cayenne pepper for a spicy taste.
Denise
Awesome, I’m so happy to hear that you enjoyed them, De!
Casey
Just made these for dinner! I added Feta Cheese, yum! Family loved them and they were so easy. I felt like our chicken dishes have been boring so this was a fun and new change! Thanks! Delish!
Denise
Oh I bet it’s great with feta! Thanks for reporting back, Casey 🙂
Gayle @ Pumpkin 'N Spice
You had me at pesto! Anything with pesto is a winner in my book, especially if it involves pita pockets. This reminds me of a sandwich that my Grandma used to make. Looks so good, Denise!
Marcie Bidou
I LOVE pesto, and would be happy eating this filling any which way! The pita pockets sound delicious and would make THE perfect lunch!