 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
From a Diabetic cookbook. Dietary exchanges are 2 starch, 3 meat, 1 fat. Makes 4 servings. Ingredients:
2 tablespoons olive oil |
3 cups yukon gold potatoes, cooked and diced 1/2 inch (8 ounces) |
1 1/2 cups diced fennel, 1/2 inch (6 ounces) |
1 cup sliced celery |
2 cups roasted skinned and boneless cooked chicken, chopped |
2/3 cup california ripe olives, halved |
1 1/2 tablespoons chopped chives |
1 tablespoon chopped dill |
1/2 teaspoon kosher salt |
1/8 teaspoon ground black pepper |
Directions:
1. 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.
2. Mix in California Ripe Olives, chives, dill, salt and pepper and remove from heat.
3. Divide evenly among 4 plates.
|
|