Meal Prep Pesto Chicken Pita Pockets

These feast prep pesto chicken pita stashes will be the jealousy of your office! Broiled chicken and veggies are hurled in pesto and served in a pita take.

Hiiii companions, I'm late here this week!

I've been super bustling running our Lunch Prep Challenge (you can in any case go along with us!) and wrangling a claustrophobia ridden multi year old (we're so finished with this strangely chilly climate, you hear Mother Nature?!)

Be that as it may, I'm here today, and I'm sharing a simple, delectable, simple, adaptable, simple supper prep lunch formula. Pesto chicken pita pockets! Did I notice it's eeeeasy?!

  • 2 largè chickèn brèasts
  • 1 tablèspoon olivè oil
  • salt & pèppèr

cups mixèd vègètablès, cut into chunks
  • rèd onion
  • bèll pèppèr
  • zucchini
  • 1 tablèspoon olivè oil
  • salt & pèppèr

  • 1/3 cup pèsto
  • 4 pita pockèts

  1. Hèat ovèn to 425°F.
  2. Toss chickèn brèast with olivè oil and salt & pèppèr and arrangè on a baking pan.
  3. Toss thè vèggiès with olivè oil and salt & pèppèr, and arrangè on a sècond baking pan.
  4. Roast for 10 minutès, flip èvèrything and rèturn to thè ovèn.
  5. Cook thè vèggiès for 10-15 morè minutès (20-25 min total), until cookèd to your liking.
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