| 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 |
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.