Chicken and Arugula Pita Pockets

2019-05-26
  • Yield : 4 servings
  • Prep Time : 20m
  • Ready In : 20m
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Nutritional Info

This information is per serving.

  • Calories

    360 calorie
  • Fat

    22 grams
  • Saturated Fat

    4 grams
  • Cholesterol

    54 milligrams
  • Sodium

    396 milligrams
  • Protein

    22 grams
  • Sugar

    1 grams

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
  • 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

Method

Step 1

Preheat the oven to 300 degrees F.

Step 2

Arrange the pita halves on a baking sheet and bake for 5 to 7 minutes until warmed through.

Step 3

In a large bowl, combine the mayonnaise, lemon zest and Arugula Pesto. Stir in the diced chicken.

Step 4

To assemble the pita pockets, fill each pita half with the chicken mixture. Top with tomatoes and 1/4 cup arugula and serve.

Step 5

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.

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