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Fennel and Chicken Flatbread

  • 4servings
  • 35minutes
  • 447calories

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B6, B9, B12
MineralsSelenium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 teaspoon(s) extra-virgin olive oil

  2. 1 bulb(s) fennel , quartered, cored and thinly sliced, plus

  3. 1 tablespoon chopped feathery tops for garnish

  4. 1 red bell pepper , thinly sliced

  5. 8 ounce(s) boneless, skinless chicken breasts

  6. 4 6-1/2-inch whole-wheat pitas

  7. 1 cup(s) shredded provolone cheese

  8. Freshly ground pepper , to taste

Instructions Jump to Ingredients ↑

  1. Preheat oven to 500 degrees 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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