One-Dish Rosemary Chicken and Navy Beans

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2 teaspoons olive oil

2 teaspoons dried rosemary

½ teaspoon salt

½ teaspoon black pepper

8 skinless, boneless chicken thighs or 5 skinless, boneless chicken breasts (about 1 pound)

2 (14.5-ounce) cans stewed tomatoes, undrained (or drained if desired—I like the sauce made by the undrained tomatoes)

2 (15-ounce) cans navy beans, drained

¼ cup chopped pitted Kalamata olives

Mixed greens (I like arugula and spinach)

 

Heat olive oil in a large skillet or Dutch oven over medium-high heat. Combine rosemary, salt, and pepper; sprinkle over one side of the chicken pieces. Place chicken in the pan, seasoned side down, and cook until browned, approximately three minutes. Reduce heat to medium; turn chicken. Add tomatoes and beans; cover and simmer 10-20 minutes, or until chicken is done. Stir in olives. Serve over a bed of mixed greens.

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