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overhead shot of a hand holding up four pesto chicken pitas on parchment paper
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4.80 from 20 votes

Pesto Chicken Pita Recipe

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!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner, Lunch
Cuisine: Greek
Servings: 4 servings
Calories: 449kcal

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

  • 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
    overhead shot of four pesto chicken pitas on parchment paper

Video

Notes

*roughly 2 large chicken breasts; boneless skinless chicken thighs may also be used with the same cook time.
Nutritional Information: 2 pita pocket halves + ¼ of filling
Storage + Meal Prep
  1. 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).
  2. 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.
  3. Re-heat filling until steaming hot.
  4. For optimal freshness - Don't cut the pita in half until just prior to serving. Open the pocket and spoon filling into the pocket.

Nutrition

Serving: 2pita halves | Calories: 449kcal | Carbohydrates: 40g | Protein: 29g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 64mg | Sodium: 609mg | Fiber: 4g | Sugar: 3g