(Photo courtesy of Myrecipes.com)'
One-Dish Rosemary Chicken and White Beans
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
PreparationHeat 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.
4 servings (serving size: 2 thighs and 3/4 cup bean mixture)