Roasted chicken and veggies are tossed in pesto and served in a pita pocket.
Ingredients
or2 tablespoons of oil, olive, salad or cooking (27 g)
or1/2 cup, chopped of red onions, raw (80 g)
or1 cup, chopped of capsicum, red, raw (149 g)
or1 cup, chopped of zucchini, includes skin, raw (124 g)
or80 grams of basil pesto ready-to-serve, refrigerated
or4 large pitas pockets whole-wheat (256 g)
Preparation
1.
Heat oven to 220 degree celsius 2.
Toss chicken breast with olive oil and salt & pepper and arrange on a baking pan.3.
Roast for 10 minutes, flip everything and return to the oven.4.
Cook the veggies for 10-15 more minutes (20-25 min total), until cooked to your liking.5.
Cook chicken for another 15 minutes (25 min total), and allow to rest for at least 10 minutes before slicing into strips.6.
Place the chicken slices and vegetables in a large bowl with the pesto, stir to coat.7.
Divide amongst 4 storage containers, with pita separate.8.
Don't cut the pita in half until just prior to serving. Open the pocket and spoon filling into the pocket.
