Directions:
- Heat oil in a large skillet over medium-high heat. Add potatoes and fennel and cook 5 to 6 minutes until golden. Add red onion, celery and chicken; cook and stir 4 to 6 minutes, until vegetables are tender and chicken is golden.
- Mix in California Ripe Olives, chives, dill, salt and pepper and remove from heat.
- Divide evenly among 4 plates.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 636.47 Kcal (2665 kJ) | ||
| Calories from fat | 500.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 55.63g | 86% | |
|---|---|---|---|
| Cholesterol | 209.39mg | 70% | |
| Sodium | 589.73mg | 25% | |
| Potassium | 373.76mg | 8% | |
| Total Carbs | 3.64g | 1% | |
| Sugars | 0.53g | 2% | |
| Dietary Fiber | 1.34g | 5% | |
| Protein | 28.95g | 58% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 3.1mg | 17% | |
| Calcium | 58.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 356.48 Kcal (1493 kJ) | ||
| Calories from fat | 280.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.16g | 86% | |
|---|---|---|---|
| Cholesterol | 117.28mg | 70% | |
| Sodium | 330.3mg | 25% | |
| Potassium | 209.34mg | 8% | |
| Total Carbs | 2.04g | 1% | |
| Sugars | 0.3g | 2% | |
| Dietary Fiber | 0.75g | 5% | |
| Protein | 16.21g | 58% | |
| Vitamin C | 1.2mg | 4% | |
| Iron | 1.7mg | 17% | |
| Calcium | 32.6mg | 6% | |
* 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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