Grilling one thinly sliced eggplant alongside your chicken will give you a side dish for dinner and the basis for this lunch later in the week.
Preheat the grill or grill pan over medium-high heat.
Lightly coat both sides of eggplant slices with cooking spray. Place eggplant on grill rack or grill pan; grill 2 minutes on each side or until eggplant is lightly browned.
Fill each pita half with 1 eggplant slice, 1/3 cup of Grilled Lemon-Herb Chicken, 2 tablespoons goat cheese, one-fourth of tomato, and 1 tablespoon basil. Wrap in foil or parchment paper; chill.
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