Prepare - Heat oven to 425°F. Toss the chicken and veggies with olive oil and salt & pepper, and arrange on 1-2 sheet pans.
Roast - Roast for 10 minutes, flip everything and return to the oven. Cook the veggies for 5-10 more minutes, until chicken is cooked through and vegetables are soft.
Combine - Place roasted chicken and vegetables in a large bowl with the pesto, stir to coat.
Assemble - Spoon into pita halves and enjoy
