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.
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.
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
- 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
- 1/3 cup pesto
- 4 pita pockets (sturdy)
- 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.
- 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.