Eggplant Roasted Pepper and Chicken Pitas Recipe – Easy & Healthy

When it comes to delicious, healthy, and easy-to-make meals, Eggplant Roasted Pepper and Chicken Pitas are a top choice. This Mediterranean-inspired dish combines tender chicken, roasted vegetables, and warm pita bread, creating a mouthwatering meal perfect for any time of the day. Whether you’re a fan of Middle Eastern cuisine or simply looking for a nutritious recipe to add to your repertoire, this dish is a must-try.

Ingredients

To make this savory dish, you’ll need the following ingredients:

For the Chicken Marinade:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• Juice of 1 lemon

For the Roasted Vegetables:

• 1 large eggplant, diced
• 2 red bell peppers, sliced
• 1 red onion, sliced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

For the Pitas:

• 4 whole wheat pitas
• ½ cup hummus (store-bought or homemade)
• ¼ cup crumbled feta cheese (optional)
• Fresh parsley for garnish

Optional Additions:

• Tzatziki sauce or roasted eggplant dip
• Sliced tomatoes and cucumbers
• A squeeze of fresh lemon juice

Instructions

Step 1: Marinate the Chicken

1. Prepare the Marinade: In a large bowl, combine olive oil, ground cumin, coriander, smoked paprika, garlic powder, salt, pepper, and lemon juice. Mix well.
2. Marinate the Chicken: Add the chicken breasts to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes or up to 2 hours for the best flavor infusion.

Step 2: Roast the Vegetables

1. Preheat the Oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Prepare the Vegetables: In a large bowl, toss the diced eggplant, sliced red bell peppers, red onion, and minced garlic with olive oil, dried oregano, salt, and pepper.
3. Roast the Vegetables: Spread the vegetables evenly on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until the eggplant is tender and the peppers are slightly charred.

Step 3: Cook the Chicken

1. Grill or Sauté the Chicken: You can either grill the marinated chicken on a grill pan or sauté it in a large skillet over medium heat. Cook for about 6-8 minutes on each side or until the chicken reaches an internal temperature of 165°F (74°C). Once cooked, let the chicken rest for a few minutes before slicing it into thin strips.

Step 4: Assemble the Pitas

1. Warm the Pitas: Lightly warm the whole wheat pitas in the oven or on a stovetop skillet for about 1-2 minutes.
2. Spread the Hummus: Generously spread hummus on each pita.
3. Add the Fillings: Top the hummus with the sliced chicken, roasted vegetables, and crumbled feta cheese (if using).
4. Garnish and Serve: Garnish with fresh parsley and a squeeze of lemon juice. Serve immediately with optional sides like tzatziki sauce or roasted eggplant dip.

Tips and Variations

Tips:

• Prevent Bitter Eggplant: To avoid any bitterness in the eggplant, sprinkle the diced pieces with salt and let them sit for about 15 minutes before roasting. Rinse and pat them dry before tossing with olive oil.
• Roasting Peppers: Roasting red peppers enhances their sweetness and adds a smoky flavor to the dish. This can be done by placing them under the broiler until the skin blisters, then peeling the skin after cooling.
• Versatile Dish: The roasted vegetables can also be used in a variety of dishes such as salads, dips, or even as a topping for pizzas.

Variations:

• Vegetarian Option: Omit the chicken and add chickpeas or tofu for a vegetarian version of this pita.
• Spicy Kick: Add a pinch of red pepper flakes to the marinade or sprinkle some on the roasted vegetables for a bit of heat.
• Different Dips: Experiment with different spreads like baba ghanoush, tzatziki, or a roasted red pepper sauce to add different flavor profiles to your pitas.

Nutritional Information

Here’s a breakdown of the nutritional content per serving (1 pita with chicken and vegetables):

• Calories: 380
• Protein: 23g
• Carbohydrates: 30g
• Fat: 18g
• Fiber: 7g
• Sugars: 6g
• Sodium: 780mg

Please note that these values are approximate and can vary depending on the exact ingredients and portion sizes used.

Eggplant Roasted Pepper and Chicken Pitas offer a delicious blend of Mediterranean flavors that are both healthy and satisfying. This dish is versatile enough to be enjoyed for lunch or dinner and can easily be adapted to suit your taste preferences. Whether you’re roasting eggplants and peppers for the first time or you’re a seasoned cook, this recipe is sure to impress.

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