pesto caprese pitas with steamed broccoli____________________________As always, incorporate protein of choice, though white meats like chicken or turkey and plant-based sources like tofu or chickpeas pair best, in my opinion.
Ingredients
- 16 oz fresh mozzarella
- 1 pint cherry or grape tomatoes, halved
- 1/4 cup basil pesto, homemade or store-bought
- 3-4 cups spinach
- 4 cups broccoli florets
- 2 tbsp olive oil
- 2 blocks tofu*, sliced into cubes
- 2 lb chicken breast*
- 4-7 loaves pita
Instructions
- First, prepare pesto caprese salad. Slice mozzarella into bite-sized chunks (about 1/2-1 inch cubes). Toss with cherry tomatoes and basil pesto in a bowl until well combined. Set aside.
- Heat olive oil in a skillet over medium. Toss tofu/or chicken with salt and pepper, then cook until chicken is completely opaque or tofu is crisp on all sides, about 8-10 minutes.
- Steam broccoli. Several ways exist to do this, but in a pinch, microwaving works well. Add broccoli florets to a microwave-safe dish with 2-4 tbsp water, cover loosely, and cook on HIGH for 4-5 minutes. Let stand for a minute or two before removing.
- To assemble prep containers: add 4-5 oz chicken or 5-7 portions of tofu to meal prep containers. Add about 1/2 cup broccoli to another compartment. Finish with 1/2-1 cup spinach and place 1/2-1 cup caprese salad over top. Upon serving, stuff contents into a loaf of pita as desired and enjoy!
Notes
* You can use either tofu or chicken, or whichever protein is desired! Feel free to use both, too.