Fennel & Chicken Flatbread

Breakfast

• Blueberry-Coconut-Macadamia Muffins
• Lemon-Raspberry Muffins
• Quick Breakfast Taco
• Waffles

Snacks

• Mississippi Spiced Pecans

Sandwiches

• Chicken Parmesan Sub
• Grilled Eggplant Panini
• Tuna Melt

Soups

• Slow-Cooked Provencal Beef Stew
• Spicy Cioppino
• Turkey & Squash Soup

Entrees

• Black Bean Croquettes with Fresh Salsa
• Brazilian Grilled Flank Steak
• Chicken & Sun-Dried Tomato Orzo
• Chilaquiles Casserole
• Fennel & Chicken Flatbread
• Florentine Ravioli
• Grilled Filet Mignon with Vegetable Kebabs
• Marmalade Chicken
• Meatloaf
• Mini Shepherd’s Pies
• Neapolitan Meatballs
• Oven-Fried Fish & Chips
• Paprika Shrimp & Green Bean Saute
• Pecan-Crusted Chicken
• Penne with Vodka Sauce & Capicola
• Poached Salmon with Creamy Piccata Sauce
• Pork Chops with Apples & Thyme
• Red Curry with Vegetables
• Roasted Portobello Caps
• Salmon with Pepita-Lime Butter
• Skillet Gnocchi with Chard & White Beans
• Skillet Tuna Noodle Casserole
• Tofu Parmigiana
• Wok-Seared Chicken Tenders with Asparagus & Pistachios

Side Dishes

• Broccoli with Caramelized Onions & Pine Nuts
• Carrot Saute with Ginger & Orange
• Crunchy Pear & Celery Salad
• Garlic-Rosemary Mushrooms
• Loaded Twice-Baked Potatoes
• Mexican Grilled Corn
• Papaya-Avocado Salad
• Sizzled Green Beans with Crispy Prosciutto & Pine Nuts

Desserts

• Bananas in Brown Sugar-Rum Sauce
• "Cocoa-Nut" Bananas
• Deep-Dish Apple Pie
• Flourless Honey-Almond Cake
• Grapefruit Brulee
• No-Bake Cookies
• Warm Chocolate Pudding

Beverages

• Citrus Berry Smoothie
• Spiced Hot Chocolate

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.

Ingredients

2 teaspoons extra-virgin olive oil
1 bulb fennel, quartered, cored and thinly sliced, plus 1 tablespoon chopped feathery tops for garnish
1 red bell pepper, thinly sliced
8 ounces boneless, skinless chicken breast, very thinly sliced crosswise
4 6 1/2-inch whole-wheat pitas or eight 4-inch whole-wheat pitas
1 cup shredded provolone cheese
Freshly ground pepper to taste

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 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 Bonus: Vitamin C (160% daily value), Vitamin A (35% dv), Calcium (25% dv).
3 Carbohydrate Servings

Makes 4 servings

Active Time

25 Minutes

Total Time

35 Minutes

Ease of Preparation

Easy

Recipes provided by EatingWell.