One-Dish Rosemary Chicken and White Beans

One-Dish Rosemary Chicken and White Beans
Category
Yields4 Servings
 2 tsp olive oil
 1 ½ tsp dried rosemary
 ¼ tsp salt
 ¼ tsp black pepper
 8 skinless, boneless chicken thighs
 14.50 oz can stewed tomatoes, undrained
 15 oz can navy beans, rinsed and drained
 ¼ cup pitted kalamata olives, chopped
1

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.

Nutrition Facts

Serving Size 2 thighs and ¾ cup bean mixture

Servings 4

Amount Per Serving
Calories 316Calories from Fat 23
% Daily Value *
Total Fat 8.1g13%
Cholesterol 94mg32%
Sodium 978mg41%
Total Carbohydrate 30.2g11%
Dietary Fiber 6.8g28%
Protein 31.2g63%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

This recipe brought to you by the Idaho Bean Commission.

Ingredients

 2 tsp olive oil
 1 ½ tsp dried rosemary
 ¼ tsp salt
 ¼ tsp black pepper
 8 skinless, boneless chicken thighs
 14.50 oz can stewed tomatoes, undrained
 15 oz can navy beans, rinsed and drained
 ¼ cup pitted kalamata olives, chopped

Directions

1

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.

One-Dish Rosemary Chicken and White Beans
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