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Serving size 4
Prep Time
Total Time


2 tsp extra virgin olive oil1 bulb fennel, quartered, cored and thinly sliced, plus 1 tablespoon chopped feathery tops for garnish1 red bell pepper, thinly sliced8 oz boneless, skinless chicken breast, very thinly sliced crosswise4 6-1/2-inch whole-wheat pitas or eight 4-inch whole-wheat pitas1 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.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 447 18%
  • Calories from fat 117 30%
  • Total Fat 13gm 2%
  • Saturated Fat 6gm 10%
  • Monounsaturated Fat 4gm 28%
  • Sodium 660mg
  • Total Carbohydrates 53gm 20%
  • Fiber 10gm
  • Protein 30gm
  • Cholesterol 6mg

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Pizza, Healthy, High Fiber, Low Cholesterol, Low Sodium, Cheese, Chicken, Italian, 30 Minute, Easy, Fall, Winter

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