Chicken with White Beans, Sun-Dried Tomatoes, and Rosemary
Nutrition
Calories: 259 kcalCarbohydrates: 36 gProtein: 21 gFat: 18 gSaturated Fat: 11 gCholesterol: 12 mgSodium: 881 mgFiber: 16 gSugar: 9 gVitamin A: 3.575 IUCalcium: 86 mgIron: 13 mg
Ingredients
- 1 med yellow onion coarsely chopped
- 3 whole Garlic cloves minced
- 2 tbsp olive oil
- 1 lb boneless skinless chicken breasts or chicken tenders
- 1 tsp ground coriander
- 1/2 tsp salt
- ¼ teaspoon Black pepper freshly ground
- 19 oz canned cannellini beans or 1 16-ounce can great northern beans drained
- ½ cup chicken broth
- 1/3 cup Sun dried tomatoes oil pack, drained, chopped
- 1 ½ tablespoons Fresh rosemary coarsely chopped or 1-1/2 tsp dried, crushed rosemary
- 1 dash Black pepper freshly ground, to taste
Instructions
- Cook onion, garlic, and oil in a large skillet over medium-high heat until softened, about 3 minutes.
- Meanwhile, cut chicken into 1-1/2-inch pieces. Sprinkle chicken with coriander, salt, and pepper.
- Add chicken to skillet and cook, stirring constantly, for 1 minute. Add beans, broth, tomatoes, and rosemary. Cover and simmer until chicken is cooked through, 8 to 10 minutes. Serve in shallow bowls with pepper.