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One-Dish Rosemary Chicken and White Beans

One-Dish Rosemary Chicken and White Beans
Photography: Karry Hosford
Yield

4 servings (serving size: 2 thighs and 3/4 cup bean mixture)

A spinach salad spiked with slivered red onions and drizzled with red wine vinaigrette complements this one-dish wonder nicely.

Ingredients

  • 2 teaspoons olive oil
  • 1 1/2 teaspoons dried rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 skinless, boneless chicken thighs (about 1 pound)
  • 1 (14.5-ounce) can stewed tomatoes, undrained
  • 1 (15-ounce) can navy beans, drained
  • 1/4 cup chopped pitted kalamata olives

Nutrition Information

  • calories 316
  • caloriesfromfat 23 %
  • fat 8.1 g
  • satfat 1.7 g
  • monofat 3.7 g
  • polyfat 1.5 g
  • protein 31.2 g
  • carbohydrate 30.2 g
  • fiber 6.8 g
  • cholesterol 94 mg
  • iron 4.2 mg
  • sodium 978 mg
  • calcium 109 mg

How to Make It

  1. Heat olive oil in a large skillet over medium-high heat. Combine rosemary, salt, and pepper; sprinkle over one side of chicken. Place chicken in pan, seasoned side down; cook 3 minutes. Reduce heat to medium; turn chicken. Add tomatoes and beans; cover and simmer 10 minutes or until chicken is done. Stir in olives.