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Rating: 4.5 stars
40 Ratings
  • 5 star values: 19
  • 4 star values: 13
  • 3 star values: 8
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light December 2003

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Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

316 calories; calories from fat 23%; fat 8.1g; saturated fat 1.7g; mono fat 3.7g; poly fat 1.5g; protein 31.2g; carbohydrates 30.2g; fiber 6.8g; cholesterol 94mg; iron 4.2mg; sodium 978mg; calcium 109mg.
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