Prepared With

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.

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