One-Dish Rosemary Chicken and White Beans

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

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

Ingredients

• 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

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, 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.

Nutritional Information

Calories:

316 (23% from fat)

Fat:

8.1g (sat 1.7g,mono 3.7g,poly 1.5g)

Protein:

31.2g

Carbohydrate:

30.2g

Fiber:

6.8g

Cholesterol:

94mg

Iron:

4.2mg

Sodium:

978mg

Calcium:

109mg