Pesto Chicken-Stuffed Pittas
LunchThese filled pittas are simply delicious, and of course nutritious. The tasty, Low-calorie meal. The basil pesto is a perfect partner for chicken and vegetables.
Calories277kcal
Carbs21g
Protein26g
Fats9g
For Rest DayPerformance Benefits
A low-calorie meal that pacts a hit of protein that will satisfy the taste buds and any hunger cravings, making it perfect for a rest day meal.
Health Benefits
The basil, oil and nuts provide a good amount of antioxidants, which help protect our DNA and cells from oxidative damage.
Expert Tips
You can make some extra servings of the chicken and pepper mix and save for a quick meal over the coming days.
Equipment
- Pan
Ingredients
- 1 tbsp Extra virgin olive oil
- 1 Onion (chopped)
- 4 Chicken fillet (400g, cut into chunks)
- 1 Red bell pepper (deseeded and sliced)
- 1 Yellow bell pepper (deseeded and sliced)
- 3 tbsp Basil pesto
- 4 handful Baby spinach (washed)
- 4 Pittas
- 1⁄4 tsp Salt
Instructions
- Heat the olive oil in a pan over a medium heat, add the onion, salt and chicken and fry until the chicken is sealed (about 5 minutes).
- Add the peppers and stir-fry for about 10 to 12 minutes, until the chicken is cooked through and the peppers are soft. Add the pesto to the pan and mix well with the chicken and peppers, making sure everything is well coated. Cook for another 2 minutes.
- Lightly toast the pittas, split them open and stuff each with a handful of baby spinach and the warm chicken-pesto mixture.
- Enjoy!
Notes
Nutrition
Serving: 1ServingCalories: 277kcalCarbohydrates: 21gProtein: 26gFat: 9gSaturated Fat: 1.6gPolyunsaturated Fat: 2.8gMonounsaturated Fat: 4.3gTrans Fat: 0.06gCholesterol: 64mgSodium: 423mgPotassium: 571mgFiber: 4gSugar: 5gVitamin A: 135ugVitamin C: 70mgCalcium: 78mgIron: 1.8mg
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