This is a wonderful way to use your freshly baked pita bread! It's quick and a good way to get your veggies in.
Ingredients
1 lb. boneless chicken breasts, cut into 1-inch pieces
1/2 red onion, cut into 1-inch pieces
2 bell peppers (any color), cut into 1-inch pieces
1 zucchini, cut into 1-inch pieces
2 Tablespoons olive oil
Salt & pepper
1/3 cup pesto
4 pita pockets
Directions
Heat ove to 425 degrees. Toss the chicken and veggies with olive oil and salt and pepper. Arrange on 1-2 baking sheets with parchment paper.
Roast the chicken and veggies for 10 minutes and stir/flip. Cook for 5-10 minutes longer until chicken is cooked and veggies are soft. Place in a bowl and toss with the pesto. Spoon into pita halves.
Recipe adapted from The Nurishing Cup.
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