Fennel & Chicken Flatbread

Ingredients

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Red bell pepper

  Sweet, raw

  1 cup, sliced or 92g

• Pita bread

  Whole-wheat

  4 pita, large or 256g

• Provolone cheese

  1 cup, diced or 132g

• Chicken breast

  Broilers or fryers, meat only, raw

  8 oz or 227g

• Fennel

  Bulb, raw

  1 bulb or 234g

Directions

1. Preheat the oven to 500°F.
2. Heat olive oil in a large nonstick skillet over medium heat. Add sliced fennel and red bell pepper, cooking and stirring often until the vegetables begin to soften, about 5 minutes. Add diced chicken breast and continue cooking for another 5 minutes, stirring often, until the chicken is cooked through and the vegetables are tender.
3. Place the pita breads on a baking sheet. Top each pita with an equal portion of the chicken and vegetable mixture. Sprinkle with shredded provolone cheese and ground pepper.
4. Bake in the preheated oven until the cheese melts and turns golden, about 10 to 15 minutes. Garnish with chopped fennel tops and serve warm.

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