This easy pesto chicken pita recipe is classic and delicious. Roasted vegetables and chicken, tossed in pesto, and served in a pita pocket! A family favorite recipe that works great meal prep!
Sheet pan dinners are the real hero of meal prep - from sheet pan fajitas, to lemon pepper sheet pan salmon, and these easy pesto chicken pitas that are another sheet pan favorite!
This is a recipe we come back to time and time again as it requires minimal effort, but delivers big on flavor! Best of all it's an incredibly flexible recipe: swap out the chicken, the veggies, and even the pesto!
Ready in 25 minutes or less, this easy pesto chicken pita recipe is such a winner!
reasons you'll love this recipe
- classic flavors, plus healthy ingredients - these are total comfort food
- it's ready in just 25 minutes and works for meal prep or a weeknight dinner
- you can meal prep this chicken pita recipe ahead for easy reheat lunches
recipe video
Watch the video below to see exactly how we prepped this recipe. It’s so easy! You can find more of my recipe videos on my YouTube channel.
ingredient notes
- chicken - boneless skinless chicken breast or chicken thighs (pictured)
- vegetables - we used bell peppers and 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. 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 - use 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. You want something that will hold together when stuffed with the ingredients. Tortillas are a great alternative- make it into a wrap!
step by step directions
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prepare
Heat oven to 425°F. Toss the chicken and veggies with olive oil and salt & pepper, and arrange on 1-2 sheet pans.
Roast
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.
Combine
Place roasted chicken and vegetables in a large bowl with the pesto, stir to coat.
Assemble
Spoon into pita halves and enjoy
FAQ
Yes! You could swap it for tzatziki. Add fresh before serving (so keep separate if meal prepping). Find my super speedy tzatziki here!
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
Unfortunately, it does not freeze well. I find roasted vegetables to get slimy after freeze/thawing, however it might not bother you.
Storage + Meal prep
This easy pesto chicken pita recipe works great for meal prep with a few simple steps
- 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.
- For optimal freshness - Don't cut the pita in half until just prior to serving. Open the pocket and spoon filling into the pocket.
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Pesto Chicken Pita Recipe
Ingredients
- 1 lb boneless skinless chicken breasts cut into 1 inch pieces; see *notes
- ½ 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
- ⅓ cup pesto
- 4 pita pockets sturdy
Instructions
- Prepare - Heat oven to 425°F. Toss the chicken and veggies with olive oil and salt & pepper, and arrange on 1-2 sheet pans.
- Roast - 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.
- Combine - Place roasted chicken and vegetables in a large bowl with the pesto, stir to coat.
- Assemble - Spoon into pita halves and enjoy
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Tips:
- 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.
- For optimal freshness - Don't cut the pita in half until just prior to serving. Open the pocket and spoon filling into the pocket.
Video
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Kristen Chapman says
Made this for lunch this week and it was delicious. I added carrots with the chicken , peppers, zucchini, and onions. They were cooked but added a nice crunch. Very flavorful lunch and good for you. Num!
Jasmine @ Sweet Peas & Saffron says
Hi Kristen, sounds delicious! Thanks so much for taking the time to come back to leave a rating and review 🙂
Emily says
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 says
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 says
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 says
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 says
How many cups of the vegetables are in this recipes?
Denise says
Apologies for that, Krystal! It should say 6 cups!
Brittany says
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 says
Haha! Oops. SO happy you enjoyed them, Brittany!
Rebecca C. says
Do you cook for the full week and leave it in the fridge?
Denise says
Hi Rebecca! Only for 4 days in the fridge. After that the chicken is not safe to eat. Hope you enjoy!
Helen says
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 says
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 says
I just came across this recipe and must make it soon! Do you have a brand of pesto that you'd recommend? Thanks!
Denise says
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 says
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 says
I hope you enjoy the recipe, Dustin!
Marissa says
How many calories without the pesto?
Denise says
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 says
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 says
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 says
I enjoyed mine with the filling heated gently, however you could also eat them cold 🙂 Thanks so much!
Edu says
am loving it
Kate says
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 says
Hi Kate, yes you can definitely do that! I enjoyed them warmed up or cold.
Taylor | On the Gas says
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 says
I hope you enjoy them, Taylor!
De says
I just made this and ate it for lunch... DELICIOUS! I did add red pepper flakes and cayenne pepper for a spicy taste.
Denise says
Awesome, I'm so happy to hear that you enjoyed them, De!
Casey says
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 says
Oh I bet it's great with feta! Thanks for reporting back, Casey 🙂
Gayle @ Pumpkin 'N Spice says
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 says
I LOVE pesto, and would be happy eating this filling any which way! The pita pockets sound delicious and would make THE perfect lunch!