Fennel & Chicken Flatbread

Rating: 5 stars
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, August/September 2005

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Recipe Summary

total:
35 mins
Servings:
4
Nutrition Profile:
High Fiber
High Calcium
Bone Health
Healthy Aging
Healthy Immunity
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • Preheat oven to 500 degrees F.

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  • 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 Facts

Per Serving:
449 calories; protein 29.7g; carbohydrates 52.7g; dietary fiber 10.4g; sugars 5.7g; fat 13.4g; saturated fat 5.6g; cholesterol 50.9mg; vitamin a iu 1752.4IU; vitamin c 45mg; folate 33.8mcg; calcium 250.9mg; iron 1.1mg; magnesium 82.3mg; potassium 563.4mg; sodium 667.2mg; thiamin 0.1mg; added sugar 1g.
Exchanges:

3 starch, 1 vegetable, 3 medium fat meats | 3 Carbohydrate Servings
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Reviews (6)

Read More Reviews
6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
roscoe.kimberly@gmail.com
Rating: 5 stars
10/29/2011
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. Read More
Heather Baird Stevenson
Rating: 5 stars
10/30/2011
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 Read More
EatingWell User
Rating: 5 stars
10/30/2011
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. Read More
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MaritimeGal
Rating: 5 stars
10/30/2011
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! Read More
EatingWell User
Rating: 5 stars
10/30/2011
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?) Read More
EatingWell User
Rating: 5 stars
10/30/2011
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! Read More
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