Fennel & Chicken Flatbread

From EatingWell: August/September 2005, EatingWell Serves Two, The EatingWell Healthy in a Hurry Cookbook (2006)

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.

READER'S COMMENT:

"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...

Makes: 4 servings

Active Time: 25 minutes

Total Time: 35 minutes

Nutrition Profile

Low cholesterol | High calcium | High fiber | High potassium |

View Our Nutrition Guidelines »

Ingredients

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 6-1/2-inch whole-wheat pitas, or eight 4-inch whole-wheat pitas
1 cup shredded provolone cheese
Freshly ground pepper, to taste

Preparation

Preheat oven to 500°F.
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.
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

Per serving (6 1/2-inch pita): 447 calories; 13 g fat ( 6 g sat , 4 g mono ); 6 mg cholesterol; 53 g carbohydrates; 30 g protein; 10 g fiber; 660 mg sodium; 416 mg potassium.

Nutrition Bonus: Vitamin C (160% daily value), Vitamin A (35% dv), Calcium (25% dv).

Carbohydrate Servings: 3

Exchanges: 3 starch, 1 vegetable, 3 medium fat meats

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