Ingredients
- 4.5g (1tsp) Olive oil
- 1/2 cup (46g) sliced red bell peppers
- 2 large pita breads (about 6.6inch dia.)
- 56g reduced fat provolone cheese (can also use non-fat cheddar)
- 118g raw chicken breast
- 117g (1/2 bulb) Fennel
Directions
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 chopped 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.