Chicken Flatbread



  • 2 teaspoons of extra-virgin olive oil

  • 1 red bell pepper (sliced thin)

  • 8 oz. of boneless, skinless chicken breast (sliced very thinly)

  • 1 cup of shredded provolone cheese

  • Fresh ground pepper (to taste)

  • 4 - 6 1/2 inch whole-wheat pitas, or 8 - 4 inch whole-wheat pitas



  1. Preheat oven to 500°F.

  2. Heat oil in a large nonstick skillet over medium heat. Add the red bell pepper and cook (stirring often), until the pepper begins to soften (about 5 minutes). Add the chicken and cook for another 5 minutes (stirring often), until the vegetables are tender and chicken is cooked through.

  3. Place the pitas on a baking sheet and top each one with an equal portion of the chicken and red bell mixture; sprinkle with cheese and pepper. Bake until the cheese melts and turns golden (10 to 15 minutes). Let cool, serve and ENJOY!


Option: You can use 1 chopped bulb of fennel for additional taste. Place the chopped fennel in the skillet along with the red bell pepper and cook. When finnished cooking, place them on top of the pitas after they have been baked for garnish.