Chicken and Arugula Pita Pockets
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 360 calorie
- Total Fat
- 22 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 54 milligrams
- Sodium
- 396 milligrams
- Protein
- 22 grams
- Sugar
- 1 grams
- Total: 20 min
- Prep: 20 min
Ingredients
2 whole-wheat pitas, halved and opened
1/4 cup mayonnaise
1 teaspoon lemon zest
1/2 cup Arugula Pesto, recipe follows
2 store-bought rotisserie chicken breasts, diced into 1/4-inch pieces
8 cherry tomatoes, quartered
1 cup arugula
Arugula Pesto
2 cups packed arugula
1 clove garlic, peeled and halved
1/2 cup olive oil
1/2 cup grated Parmesan
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions
- Preheat the oven to 300 degrees F.
- Arrange the pita halves on a baking sheet and bake for 5 to 7 minutes until warmed through.
- In a large bowl, combine the mayonnaise, lemon zest and Arugula Pesto. Stir in the diced chicken.
- To assemble the pita pockets, fill each pita half with the chicken mixture. Top with tomatoes and 1/4 cup arugula and serve.
Arugula Pesto
- For the pesto, blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add the oil until well blended. Transfer to a large bowl and stir in Parmesan and salt and pepper.