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Grilled Chicken Pita

Yield: Serves 4. Each serving: 2 cups



1 tablespoon olive oil
3 tablespoons balsamic vinegar
1/4 cup fat-free Italian dressing
1 tablespoon chopped fresh basil
Black pepper to taste
4 slices eggplant, 1/2 inch thick
2 skinless chicken breasts
2 plum tomatoes, cored and cut in half
4 whole wheat pitas, cut in half

Preheat the grill or grill pan over medium-high heat. Combine the oil, vinegar, dressing, basil and pepper in a large bowl. Grill the eggplant, chicken and tomatoes until done, brushing with the dressing. Cut each in slices and stuff into pita halves. Wrap in foil and serve warm or chill for later use.

Serving idea: This pita can be topped with a little feta cheese. It goes well with a tossed salad or grilled corn.