One-Dish Rosemary Chicken and White Beans Recipe Print Page

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Photo by: Photography: Karry Hosford

One-Dish Rosemary Chicken and White Beans

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

Cooking Light DECEMBER 2003

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

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

Preparation

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.

Nutritional Information

Amount per serving

Calories: 316
Calories from fat: 23%
Fat: 8.1g
Saturated fat: 1.7g
Monounsaturated fat: 3.7g
Polyunsaturated fat: 1.5g
Protein: 31.2g
Carbohydrate: 30.2g
Fiber: 6.8g
Cholesterol: 94mg
Iron: 4.2mg
Sodium: 978mg
Calcium: 109mg

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One-Dish Rosemary Chicken and White Beans recipe