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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.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

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%