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.
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.
278 calories;5 g fat(1 g sat); 7 g fiber; 29 g carbohydrates; 29 g protein; 22 mcg folate; 63 mg cholesterol; 3 g sugars; 0 g added sugars; 725 IU vitamin A; 18 mg vitamin C; 40 mg calcium; 2 mg iron; 434 mg sodium; 451 mg potassium
This recipe is full of flavor. I cooked mine on low for four hours and the chicken came out perfect and falling apart. i would reduce the amount of lemon. I would keep the zest but only use half a lemon for juice.
February 07, 2018
As another reviewer suggested, I would decrease the cooking time slightly. We really liked the flavors of this recipes and will make it again
January 27, 2018
Was a miss for us. Very dry. Cooking time needs to be reduced. The olives seemed out of place and I love olives. Disappointed.
January 25, 2018
I used thighs instead of breasts and my chicken was deliciously moist, even though I let it cook on low for 8 hours. I put everything in the crock before I went to work and had dinner waiting for me. Yum! I used Kalamata olives, which were great in it, and did not add orzo, but rather served the dish over polenta I whipped up in 20 minutes. Great dish, and I will make it again!
December 29, 2017
By: Amy Reaser Forry
It was good. Had a lot of flavor. My kids were divided, and I think it was because of the olives ( I used green). Definitely don’t overcook. I made it on high for 2 hours. Next time I will probably use bone in breasts to keep moisture. Overall, a tasty recipe!