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Crispy pita topped with pesto, roasted chicken, shredded Parmesan, tomatoes, olives and English cucumbers with Italian cucumber salad.
Yield: 4 Servings
Italian Cucumber Salad
1 cup thinly sliced seedless cucumbers
1 cup quartered Roma tomatoes
2 tablespoons thinly sliced red onion
1 teaspoon thinly sliced fresh basil OR 1/2 teaspoon dried basil
1 tablespoon red wine vinegar
2 tablespoons canola oil
1/8 teaspoon kosher salt
1/8 teaspoon ground black pepper
Chicken Pesto Pita
3 (4-ounce) boneless skinless chicken breasts
1/4 teaspoon ground black pepper
1 tablespoon canola oil
4 (6-inch) pitas
1/2 cup basil pesto
1/4 cup shredded Parmesan cheese
1/2 cup finely chopped tomatoes
1/2 cup finely chopped seedless cucumbers
4 tablespoons sliced black olives
2 cups Italian Cucumber Salad
Eggs, Gluten, Milk, Sulphites, Wheat
Nutritional InformationTo Prepare Italian Cucumber Salad:
In a mixing bowl, combine all ingredients. Mix well. Cover and place in the refrigerator until ready to use.
To Prepare Chicken Pesto Pitas:
Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Season the chicken with black pepper and oil. Place the chicken on one half of the baking sheet and roast for 10 to 12 minutes until cooked with an internal temperature of at least 165 degrees Fahrenheit with an instant-read thermometer. Remove the chicken from the oven and set aside to cool slightly, then chop the chicken into 1/2-inch pieces. Spread 2 tablespoons of pesto on each pita. Place the following ingredients in order on top of the pesto:
– 1/2 cup chicken
– 1 tablespoon Parmesan cheese
– 2 tablespoons diced tomatoes
– 2 tablespoons diced cucumbers
– 1 tablespoon sliced black olives
Place the pitas on the other half of the parchment-lined sheet tray and bake for 5 to 7 minutes, or until the pita is crispy and the cheese is melted. Enjoy immediately with 1/2 cup Italian cucumber salad!
