Green Oregano Chicken with Spinach, Orzo and Grape Tomatoes Recipe

Ingredients

• 1 teaspoon dried oregano, crushed
• 1 teaspoon dried basil, crushed
• 1 teaspoon dried parsley, crushed
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 4 8 ounces skinless, boneless chicken breast halves
• 1 tablespoon olive oil
• 1 14 1/2 ounce can reduced-sodium chicken broth
• 3 cloves garlic, minced
• 1 10 ounce package frozen chopped spinach, thawed and squeezed dry
• 2 cups grape tomatoes
• 1 1/2 cups cooked orzo pasta (rosamarina)
• 1 teaspoon finely shredded lemon peel
• 2 tablespoons lemon juice
• 1 tablespoon grated Parmesan cheese
• Snipped fresh oregano

Directions

1. 

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.

2. 

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.

3. 

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 information

Per Serving: cal. (kcal) 414, Fat, total (g) 10, chol. (mg) 146, sat. fat (g) 2, carb. (g) 24, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 4, pro. (g) 54, vit. A (IU) 2632.4, vit. C (mg) 20.57, Thiamin (mg) 0.4, Riboflavin (mg) 0.48, Niacin (mg) 21.62, Pyridoxine (Vit. B6) (mg) 1.63, Folate (µg) 177.28, Cobalamin (Vit. B12) (µg) 0.33, sodium (mg) 595, Potassium (mg) 1242, calcium (mg) 108, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet