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Recipes
Kalamata Chicken with Orzo
6 servings
3 hours, 15 minutes total (Active 30 minutes)

Ingredients

  • 3 ¾ lb chicken leg quarters
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon Greek seasoning
  • 5 oz sliced fresh sweet onions (1 cup)
  • 8 oz mini sweet pepper rings
  • 1 cup chicken broth
  • 1 (8 oz) can no-salt-added tomato sauce
  • ½ cup yogurt ranch dressing
  • ¼ teaspoon crushed red pepper
  • ½ cup orzo pasta
  • ½ cup Kalamata olive halves
  • 3 cups baby spinach

Steps

    1. Cut apart thighs and drumsticks; place in large bowl (wash hands). Add oil and seasoning; stir to coat.
    2. Preheat large, nonstick sauté pan on medium-high 1–2 minutes. Place chicken skin-side down in pan; cook 3–4 minutes on each side until browned. Transfer chicken to slow cooker.
    3. Add onions and pepper rings to pan; cook 4–5 minutes, stirring occasionally, until vegetables begin to brown. Whisk broth, tomato sauce, dressing, and red pepper; stir into pan with onions and peppers. Bring mixture to a boil, then pour over chicken. Cover slow cooker and cook on HIGH 2 hours (or LOW 4 hours).
    4. Stir pasta and olives into slow cooker; cover and cook 30–45 more minutes until pasta is tender and chicken is 165°F and pulls easily from bone. Stir in spinach until wilted. Serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅙ recipe serving: Calories 650, Total Fat 45g, Sat Fat 11g, Trans Fat 0g, Chol 195mg, Sodium 830mg, Total Carb 22g, Fiber 4g, Total Sugar 7g, (Incl. 1g Added Sugars), Protein 38g, Vitamin D 0%, Calc 6%, Iron 15%, Potassium 15%