Eat And Drinkrecipe

Recipe: Chicken And Arugula Pita Pockets


* 2 whole-wheat pitas, halved and opened
* 1/4 cup mayonnaise
* 1 teaspoon lemon zest
* 1/2 cup Arugula Pesto, recipe follows
* 2 store-bought rotisserie chicken breasts, diced into 1/4-inch pieces
* 8 cherry tomatoes, quartered
* 1 cup arugula


  • Preheat the oven to 300 degrees F.
  • Arrange the pita halves on a baking sheet and bake for 5 to 7 minutes until warmed through.
  • In a large bowl, combine the mayonnaise, lemon zest and Arugula Pesto. Stir in the diced chicken.
  • To assemble the pita pockets, fill each pita half with the chicken mixture. Top with tomatoes and 1/4 cup arugula and serve.

Arugula Pesto

* 2 cups packed arugula
* 1 clove garlic, peeled and halved
* 1/2 cup olive oil
* 1/2 cup grated Parmesan
* 1/2 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper

For the pesto, blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add the oil until well blended. Transfer to a large bowl and stir in Parmesan and salt and pepper.

Thanks to the Food Network!

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Vera Sweeney, mom, blogger, social media influencer and New York resident, is the founder of She is considered one of the top female digital influencers in today’s social media space. Her lifestyle and parenting brand helps busy women stay on top of the latest trends in fashion, food, family and travel.