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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.

Source: EatingWell Magazine, August/September 2005


Recipe Summary test

35 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 500 degrees 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 Facts

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.

3 starch, 1 vegetable, 3 medium fat meats | 3 Carbohydrate Servings