Chicken and Arugula Pita Pockets

Name: Chicken and Arugula Pita Pockets
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters arugula; 473 milliliters packed arugula; 0 teaspoons freshly ground black pepper; 8 cherry tomatoes, quartered; 2 store-bought rotisserie chicken breasts, diced into 1/4-inch pieces; 1 clove garlic, peeled and halved; 1 teaspoons kosher salt; 1 teaspoon lemon zest; 59 milliliters mayonnaise; 118 milliliters olive oil; 118 milliliters grated Parmesan; 2 whole-wheat pitas, halved and opened

This recipe serves 4. One serving contains 536 calories, 20g of protein, and 43g of fat. Head to the store and pick up arugula, lemon zest, pepper, and a few other things to make it today. From preparation to the plate, this recipe takes about 20 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 300 degrees F.

Equipment you will use

Oven

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

Ingredients you will need

Pita

Equipment you will use

Baking Sheet

Oven

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

Ingredients you will need

Lemon Zest

Mayonnaise

Arugula

Whole Chicken

Pesto

Equipment you will use

Bowl

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

Ingredients you will need

Tomato

Arugula

Whole Chicken

Pita

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.

Ingredients you will need

Arugula

Garlic