This is the main content.
Recipes
Kalamata Chicken with Orzo
6 servings
3 hours total (Active 15 minutes)
Ingredients
  • 3 ¾ lb chicken leg quarters
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon Greek seasoning
  • 5 oz fresh presliced 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 Greek yogurt ranch dressing
  • ¼ teaspoon crushed red pepper
  • ½ cup orzo pasta
  • ½ cup pitted Kalamata olive halves
  • 3 cups baby spinach
Steps
  1. Cut chicken in half, separating thigh and drumstick. Place in large bowl: oil, seasoning, and chicken; toss to coat (wash hands). Preheat large, nonstick sauté pan on medium-high 1–2 minutes.
  2. Place chicken in pan, skin-side down; cook 3–4 minutes on each side or until browned. Transfer chicken to slow cooker.
  3. Add onions and peppers to sauté pan; cook 4–5 minutes, stirring occasionally, or until vegetables begin to brown. Whisk broth, tomato sauce, dressing, and red pepper; stir into pan with onions and peppers until blended. Bring mixture to boil; pour over chicken. Cover slow cooker; cook on HIGH for 2 hours (or LOW for 4 hours).
  4. Stir in pasta and olives; cover and cook 30–45 more minutes until pasta is tender and chicken pulls easily from bone. Stir in spinach. Serve.

Amount per ⅙ recipe serving: Calories 610, Total Fat 41g, Sat Fat 10g, Trans Fat 0g, Chol 195mg, Sodium 730mg, Total Carb 20g, Fiber 2g, Sugars 6g, Protein 39g, Calc 5%, Vitamin A 45%, Vitamin C 130%, Iron 15%