“From a Diabetic cookbook. Dietary exchanges are 2 starch, 3 meat, 1 fat. Makes 4 servings.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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