Grilled Chicken Pita - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

Grilling brings out the best flavor and texture in eggplant, making it an excellent companion to chicken in this simple summer sandwich. Serve with a seasonal greens salad to round out the rainbow of vegetables more fully, and while you’ve got the grill out, toss some sweet peaches on there for a nutritious, luscious dessert.



  • 1 Tbsp. olive oil
  • 3 Tbsp. balsamic vinegar
  • ¼ cup fat-free Italian dressing
  • 1 Tbsp. chopped basil
  • Pepper to taste


  • 1 small eggplant, sliced
  • 2 skinless chicken breasts
  • 2 plum tomatoes, cored and halved
  • 4 whole wheat pitas, halved


  1. Preheat the grill to medium-high.
  2. Whisk together the marinade ingredients. Split the marinade into two bowls, one for basting and one for dressing.
  3. Brush half the dressing on the eggplant, chicken, and tomatoes. Grill, flipping once, until the chicken reaches a minimum internal temperature of 165ºF and the veggies are tender (15-20 minutes). Discard remaining basting marinade.
  4. Warm the pitas in the microwave for a few seconds until they are soft and pliable.
  5. Slice the grilled chicken, stuff into the warmed pitas with slices of eggplant and tomato, and drizzle with remaining marinade.
  6. Serve warm.
Nutritional analysis per serving: Calories 310; Total Fat 6g (8% Daily Value); Saturated Fat 1g (4% DV); Trans Fat 0g; Cholesterol 43mg (14% DV); Sodium 440mg (19% DV); Total Carbohydrate 43g (16% DV); Dietary Fiber 7g (25% DV); Total Sugars 10g; Includes 1g Added Sugars (2% DV); Protein 21g; Vitamin D 0% DV; Calcium 8% DV; Iron 10% DV; Potassium 15% DV; Niacin 70% DV; Vitamin B6 35% DV; Pantothenate 25% DV.
Recipe by Guiding Stars at
© 2021 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796