With only 4 main ingredients you can’t get much simpler than this recipe for Chicken Pesto Pockets! This is a satisfying meal containing lean protein and a hearty dose of veggies. It would be considered low-carb for those concerned about their carbohydrate intake such as diabetes. While I advocate for carbs, I don’t think there is anything wrong with having some lower-carb meal ideas at your fingertips for the times when you feel like you had plenty during other meals or snacks.
I also like this recipe because it is great for making ahead of time. Just allow everything to cool in the foil and store it in your fridge! Now, you’ll notice the cooking method here is grilling. Full transparency, I have no idea how to use a grill! I did mine in the Ninja Foodie on the grill setting at 400 degrees for 10 mins. The only downside was I could only do 2 at a time. If you don’t have access to any grilling options, try baking the packets at 350 degrees in the oven for 20-25 minutes. If you love these chicken pesto pockets you will want to check out some of our other delicious recipes!
Ingredients:
4 chicken breast cutlets
4 Roma (plum) tomatoes, cut into ½ inch slices
4 small zucchinis, cut into ½ inch slices
½ prepared basil pesto
Directions:
Heat coals or gas grill for direct heat
Place 1 chicken cutlet, 1 sliced tomato, and 1 sliced zucchini on the side of each of 4 sheets of heavy-duty aluminum foil (about 18×12 inches). Spoon 2 tablespoons of pesto over chicken and veggies. Fold the other half of the foil over the mixture so that the edges meet. Seal edges by making a tight 1 ½ inch fold; fold again. Allow space on the sides for circulation and expansion.
Cover and grill packets for 7-8 minutes, or until chicken juice is no longer pink when cut. To serve, place on a plate and cut an X across the foil packet; fold back the foil.
