Ingredients
- ¼ teaspoons salt
- 1 ½ teaspoons dried rosemary
- 8 skinless, boneless chicken thighs (about 1 pound)
- 2 teaspoons olive oil
- ¼ teaspoons pepper
- 15 ounces (1 can) navy beans, rinsed and drained (or 1 3/4 cup cooked dry-packaged navy beans)
- 14 ½ ounces (1 can) stewed tomatoes
- ¼ cups pitted kalamata olives, chopped
Directions
Heat olive oil in 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 mintes or until chicken is done. Stir in olives.