Recipes of Stacey Hendriks

Nutritionist · ABN: 92511714336

What you eat impacts on how you feel, look, perform and your longterm health.

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Pesto Chicken Pita Pockets

Wednesday, February 27, 2019
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Total time
20 hours
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Preparation time
15 hours
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Portions
4

Roasted chicken and veggies are tossed in pesto and served in a pita pocket.

Ingredients
or2 Large Chicken Breast
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.
Toss the veggies with olive oil and salt & pepper, and arrange on a second baking pan.
4.
Roast for 10 minutes, flip everything and return to the oven.
5.
Cook the veggies for 10-15 more minutes (20-25 min total), until cooked to your liking.
6.
Cook chicken for another 15 minutes (25 min total), and allow to rest for at least 10 minutes before slicing into strips.
7.
Place the chicken slices and vegetables in a large bowl with the pesto, stir to coat.
8.
Divide amongst 4 storage containers, with pita separate.
9.
Don't cut the pita in half until just prior to serving. Open the pocket and spoon filling into the pocket.
Nutritional information
Per 100 gPer portion (379 g)% DRI
Energy151 kcal574 kcal29 %
Fat5 g21 g32 %
Fatty acids, total saturated1 g4 g18 %
Cholesterol39 mg146 mg49 %
Sodium128 mg485 mg20 %
Carbohydrate11 g43 g14 %
Sugars2 g6 gremove
Fiber2 g6 g23 %
Protein14 g54 gremove