Directions:
- In a large nonstick skillet, heat 1 teaspoon of oil. Sauté chicken until cooked through, about 3 minutes on each side. Transfer to a plate.
- Meanwhile, trim feathery sprigs from fennel. Finely chop and set aside 2 tablespoons. Halve and thinly slice bulb.
- In skillet, heat remaining 2 teaspoons of oil.
- Sauté fennel bulb, onion and garlic until lightly browned, about 3 minutes. Add broth and simmer for 5 minutes. Add tomatoes, salt, pepper and fennel sprigs.
- Bring to a simmer, then return chicken to skillet. Cook, covered, until chicken is heated through and vegetables are tender, about 10 minutes.
- Stir in olives and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 273.35 Kcal (1144 kJ) | ||
| Calories from fat | 101.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.23g | 17% | |
|---|---|---|---|
| Cholesterol | 79.7mg | 27% | |
| Sodium | 933.92mg | 39% | |
| Potassium | 1015.99mg | 22% | |
| Total Carbs | 13.25g | 4% | |
| Sugars | 4.27g | 17% | |
| Dietary Fiber | 4.55g | 18% | |
| Protein | 31.45g | 63% | |
| Vitamin C | 27.5mg | 46% | |
| Iron | 1.1mg | 6% | |
| Calcium | 75.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 72.81 Kcal (305 kJ) | ||
| Calories from fat | 26.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.99g | 17% | |
|---|---|---|---|
| Cholesterol | 21.23mg | 27% | |
| Sodium | 248.74mg | 39% | |
| Potassium | 270.6mg | 22% | |
| Total Carbs | 3.53g | 4% | |
| Sugars | 1.14g | 17% | |
| Dietary Fiber | 1.21g | 18% | |
| Protein | 8.38g | 63% | |
| Vitamin C | 7.3mg | 46% | |
| Iron | 0.3mg | 6% | |
| Calcium | 20mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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