How to Make Eggplant, Roasted Pepper and Chicken Pitas - A Step-by-Step Guide

Are you tired of the same old sandwich for lunch? Looking for a healthy, flavorful meal that's easy to prepare and perfect for on-the-go eating? Look no further than these delicious Eggplant, Roasted Pepper, and Chicken Pitas. Packed with protein, fiber, and vitamins, this recipe is sure to become a new favorite in your lunch rotation.

First, let's talk about the star of the show: the eggplant. This versatile vegetable is often underrated, but it's packed with nutrients and has a deli...

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Ingredients

  • 2 eggplants, cut into 1/2-inch slices
  • 1 tablespoon salt
  • 2 (6 ounce) skinless, boneless chicken breast halves
  • all-purpose flour for dusting
  • 2 eggs, beaten
  • 1 cup seasoned bread crumbs
  • 4 tablespoons olive oil
  • 3 cloves garlic, peeled, or more to taste
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 (12 ounce) jar roasted red peppers, sliced
  • salt and pepper to taste
  • 6 (6-inch) pita breads

Information

  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Total Time: 45 mins
  • Servings: 6
  • Yield: 6 sandwiches

  • Sprinkle sliced eggplant with salt and allow to drain in a colander for 20 minutes. Meanwhile, preheat a grill for medium-high heat (see Cook's Note).
  • Pound chicken breasts between two sheets of plastic wrap to a thickness of 1/4-inch. Dredge with flour, shake off excess, dip into beaten egg, then press into seasoned bread crumbs to coat.
  • Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add chicken breasts and cook until golden brown. Set aside.
  • Wipe eggplant dry with a paper towel. If grilling, brush slices with remaining 2 tablespoons olive oil. Grill until tender and well marked.
  • Crush garlic with a mortar and pestle with a pinch of salt. Whisk together garlic, red wine vinegar, and extra-virgin olive oil. Slice grilled eggplant into strips and toss with roasted peppers and balsamic dressing; season to taste with salt and pepper.
  • To assemble, heat pita breads on the grill until hot and marked. Slice chicken into strips and place into warm pitas along with marinated eggplant and red peppers.
  • Nutrition

    492 cal.

    • Total Fat: 18g
    • Saturated Fat: 3g
    • Cholesterol: 94mg
    • Sodium: 1754mg
    • Total Carbohydrate: 60g
    • Dietary Fiber: 8g
    • Total Sugars: 8g
    • Protein: 23g
    • Vitamin C: 5mg
    • Calcium: 111mg
    • Iron: 4mg
    • Potassium: 650mg