One-Dish Rosemary Chicken and White Beans

4 servings


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

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 with seasoned side down, cook 3 minutes. Reduce heat to medium and turn chicken. Add tomatoes and beans, cover and simmer 10 minutes or until chicken is done. Stir in olives.

Serv. Size: 2 thighs and 3/4 cup bean mixture

Amount Per Serving

Cals: 316 From Fat: 23

Total Fat: 8.1g

Cholesterol: 94mg

Sodium: 978mg

Total Carb: 30.2g

Dietary Fiber: 6.8g

Sugars: na

Protein: 31.2g