½ cup oil-cured black olives, pitted and torn in half (any variety, canned or fresh - as long as there are no added sulfites)
Preheat the oven to 425°F.
Combine the fennel, onion and cherry tomatoes on a sheet pan. Drizzle with the olive oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Toss gently together to coat. Scatter the rosemary sprigs over the vegetables.
Roast in the oven for 15 minutes. Remove from the oven and scatter the chicken strips and olives over the vegetables. Stir gently to combine.
Roast in the oven until the chicken is heated through, about 5 minutes. Serve at once.