Grilled Chicken and Red Pepper Pizzas

Grilled Chicken and Red Pepper Pizzas​


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​


4 servings


  • 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


  1. 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.
  2. 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.
  3. 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).

Recipe Content & Photo ALL RIGHTS RESERVED

You might also like: