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 are these pesto chicken pitas!
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!
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.
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 🤣
Find my favorite sheet pans and other kitchen equipment in my shop!Tips for perfect pesto pitas
*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 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
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.
