Chicken and Arugula Pita Pockets

INGREDIENTS

• 2 whole-wheat pitas, halved and opened
• 1/2 cup grated Parmesan
• 1/4 cup mayonnaise
• 8 cherry tomatoes, quartered
• 1 cup arugula
• 1/2 cup olive oil
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon lemon zest
• 1/2 teaspoon kosher salt
• 2 cups packed arugula
• 1 clove garlic, peeled and halved
• 1/2 cup Arugula Pesto, recipe follows
• 2 store-bought rotisserie chicken breasts, diced into 1/4-inch pieces