ONE-DISH ROSEMARY CHICKEN AND WHITE BEANS

1 1/2 teaspoons dried rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
8 skinless and boneless chicken thighs (about 1 pound)
2 teaspoons olive oil
1 (14.5-ounce) can stewed tomatoes, undrained
1 (15-ounce) can navy beans, rinsed and drained
1/4 cup pitted Kalamata olives, chopped (optional)

Combine rosemary, salt and pepper; sprinkle over one side of chicken.

Heat olive oil in a large skillet over medium-high heat.

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.

Makes 4 servings
Adapted from source: Idaho Bean Commission