Rounds of Middle-Eastern “pocket bread,” or pita, make a perfect base for mini-pizzas topped with grilled chicken, feta cheese, red onions, and bell peppers. Because feta is so flavorful, you only need a small amount, and that helps keep the fat levels low.
Grilled Chicken and Red Pepper Pizzas
8 ounces Crescent boneless, skinless chicken breast
1/2 teaspoon salt
1/4 teaspoon black pepper
2 medium red onions, cut into thick rings
2 red bell peppers, cut lengthwise into flat panels
4 whole-wheat pita breads (6 inches)
2 ounces feta cheese, crumbled (scant 1/2 cup)
3 tablespoons chopped fresh mint
- Spray a grill rack with nonstick cooking spray. Preheat grill to medium. Sprinkle chicken with salt and black pepper. Grill until just cooked through, about 4 minutes per side. When chicken is cool enough to handle, pull the meat into bite-size shreds.
- Place onions and bell pepper pieces, skin-side down, on grill. Cook until onions are tender and peppers are charred, about 10 minutes. When cool enough to handle, use a paring knife or your fingers to peel off the charred skin on the bell peppers. Thickly slice.
- Top pitas with onion rings, peppers, shredded chicken, and feta. Grill until pita is crisp, about 4 minutes. Sprinkle mint over tops.
- Cook’s Clue
- If it’s not a day for outdoor grilling, you can cook the chicken, onions, and peppers under the broiler. Be sure to place the peppers skin-side up on the broiler pan (as opposed to skin-side down when grilling).
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