Greek Oregano Chicken with Spinach, Orzo, and Grape Tomatoes
- In a small bowl combine dried oregano, basil, parsley, salt, and pepper. Sprinkle mixture evenly over chicken; rub in with your fingers. In a large skillet cook chicken in hot oil over medium-high heat about 6 minutes or until brown, turning once. Remove from heat.
- In a 3 1/2- or 4-quart slow cooker combine chicken, broth, and garlic. Add spinach; top with tomatoes. Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours.
- Remove chicken from cooker; cover and keep warm. Using a slotted spoon, transfer spinach and tomatoes to a large bowl; discard liquid. Stir cooked pasta, lemon peel, and lemon juice into spinach mixture. Serve chicken with pasta mixture. Garnish with cheese and fresh oregano.
Nutrition Facts (Greek Oregano Chicken with Spinach, Orzo, and Grape Tomatoes)
- Per serving:
- 414 kcal ,
- 10 g fat
- (2 g sat. fat ,
- 1 g polyunsaturated fat ,
- 4 g monounsaturated fat ),
- 146 mg chol. ,
- 595 mg sodium ,
- 24 g carb. ,
- 3 g fiber ,
- 4 g sugar ,
- 54 g pro.
bcenter3sbcglo 116 Days Ago
I've made this several times and it has turned out fantastic each time. The flavors are bold and complimentary. Great meal to serve to family and guests.
LaTrice Dowe 862 Days Ago
I'm NOT the kind of person to waste food, especially certain ingredients. If I were to make this recipe, I'd cook the pasta in the chicken broth. Best of all, there's tons of flavor!!! :-)
Carol Fredrick 952 Days Ago
This is so good, but I added Greek olives and mushrooms, then tossed with feta. Also used less stock and reduced it so added flavor.
Cecilia Ranger 1273 Days Ago
I can't believe you would discard this flavorful chicken broth after cooking. I would thicken it up with flour or cornstarch and then serve over the pasta and chicken. Or save the broth for another day to cook with rice.