Chicken Veggie Pita Pockets
Serves: serves 4
  • ½ cup ricotta cheese
  • 2 tbsp basil pesto
  • 1 pouch Green Giant Tuscan Seasoned Broccoli
  • 4 pita breads, sliced in half
  • 8 oz. sliced cooked chicken breast
  • 1 cup fresh diced tomato
  1. In a small bowl, whisk together the ricotta cheese and basil pesto until fully combined.
  2. Cook the Green Giant Tuscan Seasoned Broccoli, per package directions.
  3. Spread a thin layer of pesto ricotta in each of the pita breads. Fill each pita half with ⅛ of the chicken, broccoli and tomato.
  4. Enjoy immediately.
Recipe by Sarah's Cucina Bella at