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Photography: Karry Hosford 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 wonder 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

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