Fennel & Chicken Flatbread

Ingredients

• Olive oil

  1 tsp or 5g

• Red bell pepper

  raw

  ½ cup, sliced or 46g

• Whole wheat pita bread

  2 pita, large or 128g

• Provolone cheese

  ½ cup, diced or 66g

• Chicken breast

  raw, skinless

  4 oz or 113g

• Fennel bulb

  raw

  ½ bulb or 117g

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.