Combine parsley, garlic, and seasonings in food processor. Process until finely chopped. Rub herb mixture onto both sides of chicken breasts. Brown chicken breasts in oil on medium-high heat. Reduce heat to low. Cover and continue to cook until chicken breasts are done (160 degrees F). Remove from heat.

 

Add fennel to pan. Cover and cook until crisp-tender. Add spinach; cook until just limp. Add oranges and olives; heat through. Remove from heat.

 

Add juice, honey and vinegar to pan. Bring to a boil. Simmer 5 minutes or until slightly reduced.

 

To serve, place chicken on plate; surround with orange mixture. Drizzle with juice mixture.