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One-Dish Rosemary Chicken and White Beans
6 tsp olive oil
4 ½ tsp dried rosemary
¾ tsp salt
¾ tsp black pepper
24 skinless, boneless chicken thighs
43.50 oz can stewed tomatoes, undrained
45 oz can navy beans, rinsed and drained
¾ 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
12 servings
Serving size
2 thighs and ¾ cup bean mixture
- Amount per serving
- Calories316
- % Daily Value *
- Total Fat 8.1g11%
- Cholesterol 94mg32%
- Sodium 978mg43%
- Total Carbohydrate 30.2g11%
- Dietary Fiber 6.8g25%
- Protein 31.2g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This recipe brought to you by the Idaho Bean Commission.
Ingredients
6 tsp olive oil
4 ½ tsp dried rosemary
¾ tsp salt
¾ tsp black pepper
24 skinless, boneless chicken thighs
43.50 oz can stewed tomatoes, undrained
45 oz can navy beans, rinsed and drained
¾ cup pitted kalamata olives, chopped