A Mediterranean version of an American favorite dish that is full of fresh vegetables and flavorful herbs and spices.

Serves 5


  • 5 each 4oz chicken breast, boneless, skinless
  • 2 tbsp. olive oil
  • 2½ tsp. fresh garlic, chopped
  • 1¼ cup red bell pepper, julienned
  • 1¼ cup yellow squash, diced
  • 1¼ cup zucchini, diced
  • 1¼ cup tomato, diced
  • 5 tbsp. basil, chiffonade
  • 1¼ tsp. cumin, ground
  • 1 pinch crushed red pepper
  • 1¼ tsp. ground turmeric
  • 5 each 6” Greek pita bread
  • 1¼ cup baby arugula
  • 5 tbsp. Feta cheese, crumbled
  • 5 tbsp. balsamic glaze


  1. Preheat oven to 320F; place the chicken breasts on a sheet pan sprayed with nonstick cooking spray.
  2. Bake for 13 minutes, or until an internal temperature of 165F is reached. When chicken is cool enough to handle, dice.
  3. In a pot, over medium heat; heat the oil and garlic. Bring to a simmer; cook for 10 minutes.
  4. In a bowl, toss together the peppers, squash, tomatoes, basil, cumin, red pepper & turmeric.
  5. Place on a sheet pan, and bake for 6-8 minutes on 350F.
  6. Brush pita bread with the garlic oil, and grill for 30 seconds on each side.
  7. Place one cup of vegetable topping on the pita, along with 1 diced chicken breast.

Plate Assembly

Evenly place ¼ cup of arugula over each pizza, top with 1 tbsp. Feta cheese. Zig zag the balsamic reduction over each pizza.