This was a recipe from Cooking Light that I first tried a few years ago and was pleasantly surprised at how good it was…somehow I’ve forgotten about it until recently.  This is fast, easy, and very tasty, and makes a very nice fall/winter dish.  You could substitute chicken breast instead of thighs, but I prefer dark meat.  Recipe is as printed…though maybe with some extra olives. 😉  Great with any green vegetable side.

•     2 teaspoons olive oil
•     1 1/2 teaspoons dried rosemary
•     1/4 teaspoon salt
•     1/4 teaspoon black pepper
•     1 lb skinless, boneless chicken thighs
•     1 (14.5-ounce) can stewed tomatoes, undrained
•     1 (15-ounce) can navy beans, drained
•     1/4 cup chopped pitted kalamata olives

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.