Healthy Eating
  • Southeast Wisconsin
  • March 2013
Written by  Shana Conradt

Chicken and Red Pesto Pita Pockets



16 oz. chicken breast

1 clove garlic

½ red onion, sliced

1 red pepper, sliced

2 T. red pesto

salt and pepper

4 small, whole wheat pita pockets

2 c. fresh spinach


  1. Saute chicken, garlic, onion, pepper, pesto, salt and pepper in a nonstick pan over medium heat until chicken runs clear.
  2. Divide chicken and veggies among pita pockets. 

Nutrition Facts (per serving):

Serves 4

Calories 280

Total Fat 8.5g

Total Carbohydrates 20.5g

Protein 30.5g

Shana Conradt is a personal chef, author and speaker. She has been a fitness instructor, weight loss consultant, teacher, educator, counselor and competitive athlete for more than 15 years. For more information, visit


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