Chicken and Fennel Pita

Recipe Type: 
Number of Servings: 
Preparation time: 
430 kcal
26 g
180 mg
Vitamin D: 
0.06 IU
% Ca recommended daily intake: 



  • 2 tsp extra-virgin olive oil
  • 1 bulb fennel, quartered, cored and thinly sliced (keep chopped feathery tops for garnish)
  • 1 red pepper, thinly sliced
  • 225 g boneless, skinless chicken breast, very thinly sliced
  • 8 whole-wheat pitas (10 cm each)
  • 90 g shredded mozzarella (or provolone) cheese
  • Pepper


Preheat oven to 260 °C.

Heat oil in a large nonstick skillet over medium heat.

Add fennel and red pepper

Cook and stir often until the vegetables begin to soften (ca. 5 min).

Add chicken and cook another 5 minutes until the vegetables are tender and the chicken is cooked through.

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.

Key Nutrients: