Fennel & Chicken Flatbread

By devogirl

Here's an easy, new take on pizza: pita rounds that hold a fennel and chicken saute and that are then baked until the cheesy topping melts. Although great warm, they're just like pizza: a fabulous lunch out of the fridge the next day.


Per serving (6 1/2-inch pita):
447 calories;
13 g fat;
53 g carbs;
30 g protein;
10 g fiber;
416 mg potassium.
Vitamin C (160% daily value),
\Vitamin A (35% dv),
Calcium (25% dv).

Ingredients

• 2 teaspoons extra-virgin olive oil
• 1 bulb fennel, quartered, cored and thinly sliced, plus 1 Tbsp chopped feathery tops for garnish
• 1 red bell pepper, thinly sliced
• 8 oz boneless, skinless chicken breast, very thinly sliced crosswise
• 4 x 6-1/2-inch whole-wheat pitas, or 8x 4-inch whole-wheat pitas
• 1 cup shredded provolone cheese
• Freshly ground pepper, to taste

Preparation

Step 1

Preheat oven to 500°F.

Heat oil in a large nonstick skillet over medium heat. Add fennel and bell pepper and cook, stirring often, until the vegetables begin to soften, about 5 minutes. Add chicken and cook another 5 minutes, stirring often, until the vegetables are tender and the chicken is cooked through.

Place pitas on a baking sheet and top each with an equal portion of the chicken and vegetable mixture; sprinkle with cheese and pepper. Bake until the cheese melts and turns golden, 10 to 15 minutes. Sprinkle with chopped fennel tops and serve warm.