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Serves 1

10 min

These pitta pockets are even more deliciously filling when packed with pesto chicken and roasted red peppers.


Centra Olive Oil
1 tbsp
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Chicken Breast
1 piece chopped into bite-sized chunks
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Green Pesto
3 tbsp
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Lettuce Leaves
2 piece small handfuls
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Red Pepper
1 piece sliced into strips
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Round Pitta Bread
2 piece
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Put on your grill. Then heat 1/2 a tablespoon of oil in a small frying pan over a medium to high heat.

Put the red pepper strips in a roasting dish, drizzle with the rest of the olive oil and put under the grill. They will take 8 to 9 minutes to brown. Check on them twice and give the dish a shake so they don't burn.

Meanwhile, add the chicken chunks into the frying pan. Cook for 8 minutes, moving around with a spatula.

Remove the peppers from the grill when nicely browned. Transfer the chicken to a bowl. Add 1 tablespoon of pesto to the chicken in the bowl and mix well, until all the chicken pieces are coated.

Toast your pitta breads. Once toasted, smear with 1 tablespoon of pesto each. Now stuff with the roasted red peppers, salad leaves and pesto chicken and tuck in. Perfect for a wholesome lunch!

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