Per Serving: Calories 378, Protein 29g, Total Fat 5g, Carbs 29g, Fiber 7g
1 pound boneless, skinless chicken breasts, trimmed
1 cup low-sodium chicken broth
2 medium tomatoes, chopped
1 medium onion, halved and sliced
Zest and juice of 1 lemon
1 teaspoon herbes de Provence
½ teaspoon salt
½ teaspoon ground pepper
¾ cup whole-wheat orzo
⅓ cup quartered black or green olives
2 tablespoons chopped fresh parsley
Cut each chicken breast half into 4 pieces.
Combine the chicken, broth, tomatoes, onion, lemon zest, lemon juice, herbs de Provence, salt and pepper in a 6-quart slow cooker.
Cook on High for 2 hours or on Low for 4 hours.
Stir in orzo and olives; cook for 30 minutes more.
Let cool slightly. Sprinkle with parsley.