These meal prep pesto chicken pita pockets will be the envy of your office! Roasted chicken and veggies are tossed in pesto and served in a pita pocket.
Hiiii friends, I’m late here this week!
I’ve been super duper busy running our Lunch Prep Challenge (you can still join us!) and wrangling a cabin fever-ridden three year old (we’re so done with this ridiculously cold weather, you hear Mother Nature?!)
But I’m here today, and I’m sharing an easy, tasty, easy, versatile, easy meal prep lunch recipe. Pesto chicken pita pockets! Did I mention it’s eeeeasy?!
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If you are participating in our Lunch Prep Challenge, these meal prep pesto chicken pita pockets will look awfully familiar to you, and that’s because it was our recipe for week 1!
Now some people in the challenge wanted some variety in their lunches for the week, and I brainstormed some alternative ways to serve this recipe.
So today I actually have two lunch meal prep recipes, each centred off the same base of the recipe: chicken + roasted veggies.
What’s the deal with these meal prep pesto chicken pita pockets? Well, they’re easy. Like ridiculously easy.
Roast up your chicken & veggies. Cool. Toss in some pesto. And portion out for the week. I told you they were easy ;).
NOTE: while the pictures above show chicken cut into chunks prior to baking, I recommend baking your chicken breasts whole, then slicing into strips.
Don’t cut or fill your pitas until just before you serve, that way they will be fresher on day 4.
If you don’t want to eat the same thing all week? Simple fix! Serve the (pesto-free) chicken & veggies over 1/3-1/2 cup cooked grains with a sprinkling of feta and a drizzle of balsamic vinaigrette. Voila. 4 lunches, 2 ways in under an hour.
Still need more proof? I made a video for us!
These meal prep pesto chicken pita pockets will be the envy of your office! Roasted chicken and veggies are tossed in pesto and served in a pita pocket.
- 2 large chicken breasts
- 1 tablespoon olive oil
- salt & pepper
- red onion
- bell pepper
- zucchini
- 1 tablespoon olive oil
- salt & pepper
- 1/3 cup pesto
- 4 pita pockets
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Heat oven to 425°F.
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Toss chicken breast with olive oil and salt & pepper and arrange on a baking pan.
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Toss the veggies with olive oil and salt & pepper, and arrange on a second baking pan.
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Roast for 10 minutes, flip everything and return to the oven.
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Cook the veggies for 10-15 more minutes (20-25 min total), until cooked to your liking.
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Cook chicken for another 15 minutes (25 min total), and allow to rest for at least 10 minutes before slicing into strips.
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Place the chicken slices and vegetables in a large bowl with the pesto, stir to coat.
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Divide amongst 4 storage containers, with pita separate.
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Don't cut the pita in half until just prior to serving. Open the pocket and spoon filling into the pocket.
To make grain bowls (per portion): serve the roasted veggies & chicken (no pesto) over ⅓-1/2 cup cooked grains (farro, rice, barley or quinoa) with ½ tablespoon crumbled feta cheese and 1 teaspoon balsamic reduction.
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!