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

  White, enriched

  4 pita, large (6-1/2" dia) or 240g

• Provolone cheese

  Reduced fat

  1 cup, shredded or 113g

• Chicken breast

  Broilers or fryers, meat only, raw

  2 half breast (fillet) or 236g

• Fennel

  Bulb, raw

  1 bulb or 234g

Directions

1. Preheat oven to 500°F.
2. 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 chopped chicken and cook another 5 minutes, stirring often, until the vegetables are tender and the chicken is cooked through.
3. 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.

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