Chicken-Eggplant Flat Outs

Servings: 4

Pita bread (unopened) serves as the base for this quick and healthy open-faced chicken-and-veggie dish. This makes a great lunch, all on a pita. Eat with a knife and fork, which makes it less messy than biting into a dripping pocket of pita fillings.



2 tablespoons olive oil
1 Japanese eggplant (long thin eggplant), cut into 1/2-inch diced pieces (about 1 cup)
1 tablespoon mix of dried oregano and thyme
1/2 cup plain hummus dip
4 small (4-inch) whole-grain pitas
2 cups shredded green and red lettuce
1 cup diced cucumbers
1/2 cup chopped black olives
1/3 cup plus 2 tablespoons vinaigrette dressing
2 grilled chicken breasts
Fresh-ground black pepper
Chopped mint leaves, plus mint sprigs for garnish

Chicken-Eggplant Flat Outs recipe 


Heat 1 tablespoon of the oil over medium heat in a small skillet coated with Teflon™ non-stick. Cook until the eggplant is a golden brown, about 8 minutes, stirring often. Toss with the dried herbs and set aside to come to room temperature.

Spread only the top side of the pita bread with the hummus dip. In a large bowl, toss the lettuce with the cucumbers, olives, the vinaigrette dressing, and cooked eggplant; set aside.

Slice the chicken on the bias into strips about 1-inch wide by 1/2-inch or so thick. Fold the chicken in with the lettuce mix and spread evenly on top of the hummus-spread pitas. Season with ground black pepper and a sprinkle of mint. Garnish with mint sprigs.

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