Slow-Cooker Mediterranean Chicken & Orzo

Low Sodium Low Potassium High Protein Diabetes-Friendly Heart Healthy Dairy-Free Egg-Free No Shellfish Nut-Free American Mediterranean Chicken Dinner

Slow-Cooker Mediterranean Chicken & Orzo

Low Sodium Low Potassium High Protein Diabetes-Friendly Heart Healthy Dairy-Free Egg-Free No Shellfish Nut-Free American Mediterranean Chicken Dinner
4 servings
Prep time: 15 minutes
Total time: 4 hours 45 minutes

Description

Perk up basic chicken breast and whole-wheat orzo with the vibrant flavors of the Mediterranean, like lemon and olives. This load-and-go recipe makes a complete and satisfying meal; just add a green salad.

Directions

  1. Cut each chicken breast half into 4 pieces. Combine the chicken, broth, tomatoes, onion, lemon zest, lemon juice, herbs de Provence, salt and pepper in a 6-quart slow cooker. Cook on High for 2 hours or on Low for 4 hours. Stir in orzo and olives; cook for 30 minutes more. Let cool slightly. Sprinkle with parsley.
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories279 cal
  • Total Fat5.1 g
  • Saturated Fat1.2 g
  • Cholesterol63 mg
  • Sodium436 mg
  • Carbohydrate Total30.6 g
  • Protein29.5 g
  • Phosphorus321 mg
  • Potassium590 mg
  • Fiber4.7 g
  • Calcium49 mg

Ingredients

  • 1 pound boneless, skinless chicken breasts, trimmed
  • 1 cup low-sodium chicken broth
  • 2 medium tomatoes, chopped
  • 1 medium onion, halved and sliced
  • Zest and juice of 1 lemon
  • 1 teaspoon herbes de Provence
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ¾ cup whole-wheat orzo
  • ⅓ cup quartered black or green olives
  • 2 tablespoons chopped fresh parsley

Ingredients

  • 1 pound boneless, skinless chicken breasts, trimmed
  • 1 cup low-sodium chicken broth
  • 2 medium tomatoes, chopped
  • 1 medium onion, halved and sliced
  • Zest and juice of 1 lemon
  • 1 teaspoon herbes de Provence
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ¾ cup whole-wheat orzo
  • ⅓ cup quartered black or green olives
  • 2 tablespoons chopped fresh parsley
  • 1 pound boneless, skinless chicken breasts, trimmed
  • 1 cup low-sodium chicken broth
  • 2 medium tomatoes, chopped
  • 1 medium onion, halved and sliced
  • Zest and juice of 1 lemon
  • 1 teaspoon herbes de Provence
  • ½ teaspoon salt
  • ½ teaspoon ground pepper
  • ¾ cup whole-wheat orzo
  • ⅓ cup quartered black or green olives
  • 2 tablespoons chopped fresh parsley

Description

Perk up basic chicken breast and whole-wheat orzo with the vibrant flavors of the Mediterranean, like lemon and olives. This load-and-go recipe makes a complete and satisfying meal; just add a green salad.

Directions

  1. Cut each chicken breast half into 4 pieces. Combine the chicken, broth, tomatoes, onion, lemon zest, lemon juice, herbs de Provence, salt and pepper in a 6-quart slow cooker. Cook on High for 2 hours or on Low for 4 hours. Stir in orzo and olives; cook for 30 minutes more. Let cool slightly. Sprinkle with parsley.
© Meredith Operations Corporation. All rights reserved. Used with permission.

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