Wednesday, April 15, 2015

Spring Recipes: Chicken and Arugula Pita Pockets

Looking for a fresh and healthy spring lunch idea?! These light and fresh pita pocket sandwiches are the perfect option. The pesto sauce is amazing, and you can make a batch on the weekend and pack these for lunch all week at the office.

This recipe is from The Food Network's Giada De Laurentiis and makes 4 servings.

Chicken and Arugula Pita Pockets 

Chicken and Arugula Pita Pockets - Giada De Laurentiis 


2 Whole White Pitas, Cut in Half
1/4 Cup Mayonnaise (substitute plain greek yogurt for a healthier option)
1 Teaspoon Lemon Zest
2 Rotisserie Chicken Breasts Cubed, or Canned Chicken
8 Cherry Tomatoes, Sliced
1 Cup Arugula - for inside pitas
2 Cups Packed Arugula - for Pesto
1/2 Cup Olive Oil
1/2 Cup Parmesan Cheese
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Pepper


Step 1: First make the arugula pesto by blending arugula and olive oil in a food processor. Then stir in the parmesan cheese, salt and pepper.

Step 2: Preheat oven to 300 degrees. Bake pita halves in oven for around 5 minutes until warm.

Step 3: In a large bowl mix together the mayonnaise (or greek yogurt), lemon zest and the arugula pesto you made earlier. Then stir in the cubed chicken.

Step 4: To assemble the pitas, fill with the chicken mixture, then top with fresh arugula and cherry tomatoes. Enjoy!

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