Grilled Chicken and Vegetable Pitas

1. 1

   Place chicken breasts between 2 sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness, using a rolling pin or flat side of a meat mallet.

2. 2

   Place chicken in shallow dish; add 1/3 cup balsamic vinaigrette, turning to coat.

3. 3

   Cover and chill 1 hour.

4. 4

   Cut eggplant lengthwise into 1/2-inch thick slices.

5. 5

   Cut zucchini and yellow squash lengthwise into 1/3 inch slices.

6. 6

   Place eggplant, zucchini, squash, and pepper in a medium-size bowl; add remaining 2/3 cup vinaigrette, tossing to coat.

7. 7

   Cover and chill 1 hour.

8. 8

   Spray cold grill cooking grate with grilling spray; place grate on grill over medium-high heat.

9. 9

   Remove chicken and vegetables from vinaigrette, discarding vinaigrette.

10. 10

    Place chicken and vegetables on grate.

11. 11

    Grill chicken and vegetables 5 minutes on ech side or until chicken is done and vegetables are crisp-tender; let chicken stand 5 minutes before slicing into strips.

12. 12

    Place pita halves on grill, and grill 1 minute on each side or until warmed.

13. 13

    Divide chicken strips, vegetables, and cheese evenly in pita halves.

* Per serving · 4 servings · Values may vary.

No additional tips available.