A spinach salad spiked with slivered red onions and drizzled with red wine vinaigrette complements this one-dish wonder nicely.
4 servings (serving size: 2 thighs and 3/4 cup bean mixture)
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.