This pesto chicken pita recipe is easy to prepare and cooks up on a single sheet pan! Perfect for meal prep or a weeknight dinner.
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.
Sheet pan meals sure are a hero at my house, and in our meal prep routine!
This is one of my go-to sheet pan recipes because it’s just so simple!
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 for pesto chicken pitas?
- 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 🤣
There is very little involved in prepping this recipe: chop your veggies & chicken into bite-sized pieces, toss in olive oil, and roast it up for 15-20 minutes.
After baking, toss in the pesto, and spoon into pita pockets. Enjoy!
Let’s talk meal prep
This is a great recipe for meal prep, in fact it was one of our first ever Lunch Prep Challenge recipes! There are actually a couple of ways you could meal prep this recipe:
- pre-chop- get all your veggies pre-chopped so that getting them into the oven is easy peasy at dinner time.
- I like this 8 cup glass meal prep container to store chopped veggies.
- 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. *
- I like these 2 cup meal prep containers for portioning out the cooked pita filling.
*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.
Tips & equipment for perfect sheet pan chicken pitas!
Meal Prep Pesto Chicken Pita Pockets
- 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.