Chicken and Arugula Pita Pockets (Giada De Laurentiis) Recipe

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Chicken and Arugula Pita Pockets (Giada De Laurentiis)
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Ingredients:

Directions:

  1. Preheat the oven to 300 degrees F.
  2. Arrange the pita halves on a baking sheet and bake for 5 to 7 minutes until warmed through.
  3. In a large bowl, combine the mayonnaise, lemon zest and Arugula Pesto. Stir in the diced chicken.
  4. To assemble the pita pockets, fill each pita half with the chicken mixture. Top with tomatoes and 1/4 cup arugula and serve.
  5. Arugula Pesto
  6. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 864.88 Kcal (3621 kJ)
Calories from fat 549.45 Kcal
% Daily Value*
Total Fat 61.05g 94%
Cholesterol 19.84mg 7%
Sodium 1353.17mg 56%
Potassium 416.87mg 9%
Total Carbs 71.92g 24%
Sugars 4.63g 19%
Dietary Fiber 5.65g 23%
Protein 14.58g 29%
Vitamin C 18.5mg 31%
Iron 1.2mg 7%
Calcium 169.3mg 17%
Amount Per 100 g
Calories 166.09 Kcal (695 kJ)
Calories from fat 105.52 Kcal
% Daily Value*
Total Fat 11.72g 94%
Cholesterol 3.81mg 7%
Sodium 259.87mg 56%
Potassium 80.06mg 9%
Total Carbs 13.81g 24%
Sugars 0.89g 19%
Dietary Fiber 1.08g 23%
Protein 2.8g 29%
Vitamin C 3.6mg 31%
Iron 0.2mg 7%
Calcium 32.5mg 17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 21.6
    Points
  • 24
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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