- 2 teaspoons extra-virgin olive oil
- 1 bulb fennel, quartered, cored and thinly sliced
- 1 tablespoon chopped feathery fennel 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
- 1 cup shredded provolone cheese
- Freshly ground pepper to taste
- Preheat oven to 500 degrees F.
- 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.
- 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.