Pesto Chicken-Stuffed Pittas

Lunch

These 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.

5 stars from 1 vote

Calories277kcal

Carbs21g

Protein26g

Fats9g

For Rest Day

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Prep Time 5

Cook Time 20

Total Time 25

Performance 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

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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