Ingredients
4 boneless skinless chicken breasts (6 oz each)
4 whole wheat pita pockets
1/2 cup fresh basil leaves
4 garlic cloves, peeled
1/4 cup extra virgin olive oil
1/4 cup grated Parmesan cheese
1 cup halved cherry tomatoes
1/2 English cucumber, sliced
1/2 cup crumbled feta cheese
Zest and juice of 1 lemon
Salt and black pepper to taste
1 tbsp minced fresh parsley (optional garnish)
Instructions
Preheat grill or oven to 400°F. Season chicken with salt, pepper, and lemon zest
Toss cherry tomatoes and cucumber slices with 1 tsp olive oil
Blend basil, garlic, 3 tbsp olive oil, Parmesan, and lemon juice for pesto; adjust seasoning
Grill chicken 5-6 minutes per side or bake 20-22 minutes until internal temp 165°F
Warm pita pockets briefly in oven or microwave
Spread pesto on each pita, layer with chicken, tomatoes, cucumber, and feta
Secure the pita and serve immediately
Notes
Use store-bought pesto if short on time
Swap feta with vegan alternative for dairy-free option
Add avocado slices for extra healthy fats
Leftovers store sealed in refrigerator for 2 days
Pita can be air-fried (350°F, 2-3 mins per side) for extra crunch
- Prep Time: 10
- Cook Time: 15
- Category: High Protein Meals
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 pita
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 85mg