Fennel & Chicken Flatbread

Fennel & Chicken Flatbread

6 Reviews
From: EatingWell Magazine, August/September 2005

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.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 2 teaspoons extra-virgin olive oil
  • 1 bulb fennel, quartered, cored and thinly sliced, plus 1 tablespoon chopped feathery tops for garnish
  • 1 red bell pepper, thinly sliced
  • 8 ounces boneless, skinless chicken breast, very thinly sliced crosswise
  • 4 6- ½-inch whole-wheat pitas, or eight 4-inch whole-wheat pitas
  • 1 cup shredded provolone cheese
  • Freshly ground pepper, to taste


  • Active

  • Ready In

  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 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.

Nutrition information

  • Per serving: 449 calories; 13 g fat(6 g sat); 10 g fiber; 53 g carbohydrates; 30 g protein; 34 mcg folate; 51 mg cholesterol; 6 g sugars; 1 g added sugars; 1,752 IU vitamin A; 45 mg vitamin C; 251 mg calcium; 1 mg iron; 667 mg sodium; 563 mg potassium
  • Nutrition Bonus: Vitamin C (75% daily value), Vitamin A (35% dv), Calcium (25% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 starch, 1 vegetable, 3 medium fat meats | 3 Carbohydrate Servings

Reviews 6

February 10, 2011
profile image
By: roscoe.kimberly
Great for Entertaining..... I also did some tampering some inspired by previous comments so thank you. Adding onion, mushroom and roasted garlic from whole foods. Minced garlic may have done the trick but I did not feel like peeling garlic today hahaha! I also threw some oregano and some cayenne pepper in there. I used mozzarella cheese. Overcooked them on accident but worked well cause my husband loved it overcooked and crunchy!! He said we need to entertain with these! I think a glass of red wine would be perfect with this. Might try adding tomatoes next time.
August 27, 2010
profile image
By: MaritimeGal
I did some fairly substantial tinkering to this recipe (because like some other commenters, I thought it sounded quite bland). The end result is Grilled Asian Fennel and Chicken Flatbread, which you can read about on my Eating the Rainbow food blog at: http://superfoodsyear.blogspot.com/2010/08/tinkering-makes-for-tasty.html Enjoy!
April 02, 2010
profile image
By: EatingWell User
great tasting and you can make it ahead of time and refrigerate then bake later. i add some hot garlic sauce to add some depth and use a little dice garlic (who doesn't love garlic?)
March 20, 2010
profile image
By: Heather Baird Stevenson
It was a hit! Very tasty and looked great, like gourmet pizza! I brought some in to the office for lunch the next day and all the girls wanted the recipe, one of them has made it already. When I was making it, I noticed the recipe doesn't call for salt. I wasn't comfortable with that so I did add a little to the veggies. I also added to the vegetables some small sliced portabella mushrooms and one small thinly sliced onion. I love fennel with chicken and will look for more recipes. Thanks so much for this recipe. Heather
March 14, 2010
profile image
By: EatingWell User
Can't really rate yet as I haven't tried it. It looks amazing. Do you think you could use flour totillas? And would one preheat it before layering the ingredients? I guess I could just try it. Can't get decent pita down here in Florida. Guess not enough Lebanese down here. Have to get it from friends in MA.
January 05, 2010
profile image
By: EatingWell User
super yummy and super easy. My seven year old loves it minus the peppers, my 2 year old as-is and my picky eater with both the fennel and the peppers removed (but his tastes don't account for much!!). My husband and I find it quite enjoyable as well. Works well for a meal, snack or as an appetizer at parties. Winning recipe in our house!
More Reviews