You’re looking for a lunch that will be good for your weight, taste fantastic, and provide a lot of vegetables, complex carbohydrates, and protein.
Whether having lunch at home with the family or at the office, this Chicken Pesto Pita is the ideal option.
It will fill you up without making you feel sluggish and is flavorful and simple to put together.
| Author | Silvia lemon |
| Preparation Time | 10 minutes |
| Cooking Duration | 25 minutes |
| Total Time | 35 minutes |
| Category | Dinner, Lunch |
| Calories | 220 |
| Protein | 17g |
| Servings | 04 |
| Cuisine | American |
| Diet | Non-Veg |
Ingredients
- 2 tablespoons pesto store-bought or homemade
- 1 tablespoon olive oil
- 1/2 cup roasted red pepper strips jarred or homemade
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups baby spinach loosely packed
- 4 slices provolone low-fat or mozzarella cheese, cut in half
- 2 whole-wheat pita bread rounds sliced in halves
- 1/2 pound boneless and skinless chicken breasts 1 to 2 pieces
(Make another Recipe – Low-Carb Meal Arugula and Grape Salad)
How to make Pesto Pita for Lunch
Pound the chicken to a uniform thickness using the bottom of a large jar or glass.
Each chicken should get pepper on both sides.
Set a skillet with olive oil over medium heat on the stovetop. Make sure the pan’s bottom is well covered with olive oil.
Include chicken Cook for one minute, or until the bottom is browned. Reduce the heat and flip the chicken over.
Put a tight-fitting lid on the pan. For 10 minutes, cook. Keep the lid on during cooking. After 10 minutes, turn off the heat while the pan is still covered, and let it sit for another 10 minutes.
Verify that the meat thermometer reads 165 F when put in the centre and that there is no pinkness.
Make equal-length strips.
Spread 1/4 of the pesto inside the bottom of one pita half before assembling sandwiches. Add both paneer halves on the surface.
Add chicken slices and strips of roasted pepper.
Add baby spinach on top. If desired, add more olive oil to the spinach.
Enjoy….
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