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      1. About Kidney Disease
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      1. Home
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      3. Recipes
      4. Slow-Cooker Mediterranean Chicken & Orzo

      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
      Share this

      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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