Heat a large skillet over medium heat. To the skillet, add the oil. To the oil, add the chicken. Cook for 5 to 7 minutes, until meat is brown.To the skillet, add the next 4 ingredients (spinach through garlic).
Cook for 10 minutes, until vegetables are tender and chicken is cooked through. To the skillet, add the olives and the basil and stir. Serve warm.
Notes
SERVING SUGGESTION: Shredded Brussels Sprouts(Cut large Brussels sprouts in half lengthwise then place on a clean surface, cut sides down, and thinly slice; stir-fry in olive oil and grass fed butter over medium heat until almost tender. Add a little low sodium chicken broth, cover and simmer for 3 minutes or until tender; toss with salt and pepper to taste.).NUTRITION: 192 Calories; 9g Fat; 24g Protein; 5g Carbohydrate; 2g Dietary Fiber; 95mg Cholesterol; 200mg Sodium. Exchanges: 1 Vegetable; 0 Fruit; 1 Fat.