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Fennel & Chicken Flatbread

  • 25 m
  • 35 m
EatingWell Test Kitchen
“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.”


    • 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


  • 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.
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