Dinner

Loaded Taco Lettuce Wraps

Lettuce_Wraps.jpg
 

*Serves 2

Per Serving (1 wrap): Calories 150, Protein 17.5g, Total Fat 5g, Carbs 9g, Fiber 3g

Ingredients: 

  • chicken breast tenders, cut into cubes (6oz)

  • 1 bag Quest Loaded Taco Tortilla Style Protein Chips

  • 1 large egg

  • 1 tsp paprika

  • 1/4 tsp garlic powder

  • 1/4 tsp salt

  • 4 leaves romaine lettuce, rinsed

  • 1/2 avocado, diced

  • 1 roma tomato, diced

  • 1/4 cup red cabbage, thinly sliced

  • 1/4 cup onion, diced

  • handful of cilantro

Instructions: 

  • Preheat oven to 400 degrees F and prepare a baking sheet with parchment paper OR an air fryer with non-stick spray.

  • Place the crushed chips, paprika, garlic powder and salt into a bowl and stir until combined.

  • Scramble egg in a separate bowl.

  • Coat the chicken cubes with egg and toss each piece in the chip mixture until completely coated.

  • Transfer to the baking sheet or air fryer basket.

  • Cook in the oven for 14-17 minutes or the air fryer for 12-14 minutes.

  • Assembled tacos with chicken, avocado, diced tomato, onion, cabbage and cilantro.

  • Top with your favorite hot sauce and enjoy!

Lean Turkey Sloppy Joes

09-IMG_7255.jpg
 

*Serves 4

Per Serving: Calories 148, Protein 18g, Total Fat 2.5g, Carbs 14.5g

Ingredients: 

  • 1 teaspoons olive oil

  • 1 small onion, diced

  • 2 garlic cloves, chopped

  • 1 red pepper, diced

  • 1 pound extra lean ground turkey

  • Salt, pepper & red pepper flakes

  • 1 cup (8 oz) tomato sauce

  • 1/2 cup bbq sauce of choice

  • 1 teaspoon Worcestershire sauce

  • 1 teaspoon chili powder

  • 3 tablespoons tomato paste

  • 1 teaspoon Frank's Hot Sauce or Tabasco

  • 1 tablespoon brown sugar, if desired

  • 3 whole wheat hamburger buns

Instructions: 

  • Heat olive oil in large skillet over medium heat.

  • Once oil is shimmering, add red bell pepper, onion and garlic and cook until the onion is tender and garlic is fragrant, about 4 minutes.

  • Transfer the vegetables to a bowl and set aside.

  • Keep heat on and use the same skillet to cook your turkey. Next add ground turkey to the skillet. Break up the meat and spread it around the pan. Season generously with salt and pepper and cook 8-10 minutes or until the turkey is cooked and no longer pink.

  • Next stir in tomato sauce, a pinch of red pepper flakes, bbq sauce, Worcestershire, chili powder, tomato paste, and hot sauce to the skillet with the meat.

  • Add in the vegetables and stir to combine. Reduce heat to medium low and simmer 15-20 minutes. Taste and adjust seasonings as necessary.

  • Serve on 1/2 of one whole wheat hamburger bun.

Homemade Chicken Nuggets

healthy-homemade-chicken-nuggets.jpg
 

*Serves 4

Per Serving: Calories 192, Protein 22g, Total Fat 10g, Carbs 3g

Ingredients: 

  • 2 chicken breasts, boneless and skinless (8oz)

  • ½ cup almond flour

  • 1 tbsp. Italian seasoning

  • 1/2 tbsp. extra virgin olive oil

  • ½ tsp. salt

  • ½ tsp. pepper

Instructions: 

  • Preheat oven to 400 F.

  • Prepare a large baking sheet with parchment paper.

  • In a bowl, stir together the almond flour, Italian seasoning, salt, and pepper.

  • Cut any remaining fat off the chicken breasts. Then slice into 1-inch thick pieces.

  • In a bowl whisk the egg. Place each piece into the egg bowl and then the bowl with the flour and cover completely. Then transfer to the prepared baking sheet.

  • Bake for 20 minutes, then turn the broiler on and place under the broiler 3-4 minutes to make the outside crispy.

  • Serve immediately with mustard or hot sauce.

Chicken Taco Bowls

3758294.jpg
 

*Serves 4

Per Serving: Calories 260, Protein 33.5g, Total Fat 7g, Carbs 29g, Fiber 18.5g

Ingredients: 

  • 8 6-inch low carb flour tortillas

  • Olive Oil cooking spray

  • 8 oz boneless, skinless chicken breast, cut into ½-inch pieces

  • 1 teaspoon garlic powder

  • 1 tablespoon olive oil

  • 1 cup prepared salsa

  • ½ cup shredded sharp non-fat cheddar cheese

  • ½ cup reduced-fat sour cream

  • 1 cup thinly sliced lettuce

  • 1 medium tomato, chopped

  • 2 tablespoons sliced black olives

Instructions: 

  • Preheat oven to 375°F.

  • Cover with a damp paper towel & heat tortillas in microwave 20 sec.

  • Coat each side of 4 tortillas with cooking spray. (Keep the remaining 4 tortillas covered.)

  • Turn a 12-cup muffin tin upside down. Nestle a tortilla in the space between 4 cups to form a "bowl”. Repeat, making 4 bowls total. Bake until firm and beginning to brown, about 15 minutes. Repeat with the remaining 4 tortillas.

  • Meanwhile, toss chicken with garlic powder & salt in a bowl. Heat oil in a large skillet over medium-high heat. Add the chicken & cook, stirring, until it is no longer pink on the outside, about 3 minutes.

  • Add salsa and cook, stirring, until the chicken is no longer pink in the middle, about 3 minutes more. Cover and remove from the heat.

  • Fill each tortilla bowl with about ¼ cup of the chicken mixture. Top with 1 tbsp each cheese and sour cream, 2 tbps each lettuce and tomato & a few olives.

Chipotle Corn Pizza

Easy-BBQ-Salmon-with-Avocado-Salsa-3.jpg
 

*Serves 8

Per Serving: Calories 164, Protein 12g, Total Fat 4g, Carbs 15g, Fiber 6g

Ingredients: 

  • 1 chicken breast

  • 2 tsp taco seasoning or chili powder

  • pinch of salt

  • 1/2 tbsp olive oil

  • 1 mama Mary’s Thin & Crispy 12” Crust

  • 1 can chipotles in adobe sauce

  • 1 cup shredded cheddar cheese

  • 1 small can pizza sauce

  • 3/4 cup mini bocconcini balls, sliced

  • 1/2 red pepper, diced

  • 1 small red onion, diced

  • 1/2 cup corn

  • 1/3 cup cilantro, chopped

  • red chili flakes, for garnish

Instructions: 

  • Preheat BBQ to high heat (500 F).

  • Cut raw chicken breasts in half, then coat each piece in taco seasoning, olive oil and a bit of salt, rubbing all over chicken well.

  • Grill for 10–15 min, flipping once. Remove from heat once cooked and slice up once cooled.

  • Turn BBQ to med-low heat (400 F).

  • Meanwhile, prepare pizza toppings. Mix 1 tbsp adobe sauce with pizza sauce and spread over pizza crust.

  • Top with cheddar cheese and spread re pepper, red onion and corn all over pizza.

  • Add a bit of salt to season, and then add chicken and top with bocconcini cheese slices.

  • Place pizza on the grill (making sure heat is much lower) and cook for 10 minutes, or until cheese is melted. Remove from heat and top with cilantro and red chili flakes.

  • Cut with a pizza cutter & enjoy!

BBQ Salmon & Avocado Salsa

Easy-BBQ-Salmon-with-Avocado-Salsa-3.jpg
 

*Serves 8

Per Serving: Calories 187, Protein 22g, Total Fat 8g, Carbs 5g, Fiber 2g

Ingredients: 

  • 4 frozen or fresh salmon filets

  • olive oil

  • brown sugar

  • salt & pepper to taste

    Avocado Salsa

  • 2 avocados, diced

  • 2 red peppers, diced

  • 2 yellow peppers, diced

  • 2 small red onions, diced

  • juice of 2 limes

  • 3/4 cup cilantro, chopped

  • 1 tsp salt

  • 3/4 tsp red chili flakes

Instructions: 

  • Preheat BBQ to med-high heat.

  • Brush salmon with a little bit of olive oil, then brown sugar. Season with salt & pepper then put on the grill skin-side down for 10–12 min, watching carefully.

  • Meanwhile, mix together the salsa.

  • Remove salmon from the grill and toss with salsa.

Grilled Chicken & Ranch BLT Salad

Grilled-Chicken-Avocado-Ranch-BLT-Salad.jpg
 

*Serves 8

Per Serving: Calories 315, Protein 32g, Total Fat 10g, Carbs 15g, Fiber 7g

Ingredients: 

  • 4 chicken breasts

  • 2 packages baby kale

  • 2 heads Romaine lettuce

  • 2 red onions, sliced

  • 1 avocado, sliced

  • 16 slices low fat turkey bacon

  • 2 cups bocconcini cheese, sliced in half

  • 2 cups heirloom cherry tomatoes, sliced in half

  • 1 cup Walden Farms Balsamic Vinaigrette

  • Walden Farms Ranch

Instructions: 

  • Preheat BBQ to med-high heat.

  • Slice chicken breasts in half lengthwise. Place in a large plastic bag with Balsamic Vinaigrette, mix well, letting sit for 10 min or so.

  • Meanwhile, add romaine and baby kale to a large bowl, then add cherry tomatoes, bocconcini, red onions and sliced avocado.

  • BBQ chicken for 4–5 min per side. Remove from BBQ and set aside, then slice when cooled slightly.

  • Meanwhile, cook turkey bacon (5–7 min on med-high heat, flipping occasionally). Add chicken, toss with ranch dressing and serve!

Low Carb Salad on a Stick, Italian Style

Italian-salad-on-a-stick.jpg
 

Recipe makes 4 servings, 1 skewer is one serving.  

Calories 57, Total Fat 3.75g, Protein 4g, Carbohydrates 3.5g.

Ingredients: 

  • 4 cups romaine lettuce, chopped into large chunks (1 bag of chopped romaine lettuce will work)

  • 8 large black olives, pitted

  • 8 small cherry tomatoes or grape tomatoes

  • 6 slices of reduced-fat salami, each slice cut into fours, see shopping tips

  • 8 teaspoons Walden Farms Italian Dressing

  • 2 teaspoons Parmesan cheese

  • 4 wooden, bamboo or other disposable skewers (such as plastic)

  • Instructions: 

  • To make each salad stick:
    a. Place 1 little triangle of salami on wooden stick.
    b. Make a small stack of lettuce (about ¼ cup of lettuce) and thread onto stick.
    c. Next, add 1 olive
    d. Add 1 more stack of lettuce
    e. Add 1 tomato
    f. Repeat these steps two more times ending with 2 triangles of salami on top
    g. Place on serving plate. Drizzle each with 2 teaspoons salad dressing and sprinkle ½ teaspoon Parmesan cheese on each.

    These can be prepped in advance and stored in the refrigerator. Drizzle the dressing and sprinkle with cheese just before serving.

Egg Drop Soup

egg drop soup.jpg
 

*Serves 4

Per Serving(per loaf): Calories 160, Protein 27g, Total Fat 4g, Carbs 2g

Ingredients: 

  • 4 Packet or

  • 4 Scoop UNJURY® Chicken Soup Flavor*

  • 4 Medium Eggs

  • 4 Cups Water

Instructions: 

  • Whisk the egg in a bowl. Set aside.

  • Measure water into a microwave-safe mug. Place water in microwave and heat until simmering.

  • Using a fork, slowly mix the whisked egg into the water until the egg forms a stringy consistency.

  • Let the water-and-egg mixture cool to 140° F.

  • Once the water-and-egg mixture has cooled, slowly whisk in UNJURY until well combined.

Warm-Me-Up Turkey Chili

Turkey-Chili.png
 

*Serves 4

Per Serving: Calories 272, Protein 30g, Total Fat 4g, Carbs 38g, Fiber 12g

Ingredients: 

  • 1 tablespoons olive oil

  • 1/2 pounds ground turkey

  • 1/2 cup chopped onion

  • 1/2 cup celery stalks, chopped

  • 1/2 cup green or red bell pepper, seeded and chopped

  • 1/2 cup poblano chile peppers, seeded and chopped

  • 3 tsp minced garlic 1 tablespoons ground cumin

  • 1/2 tablespoon chili powder

  • 1/2 tablespoon dried oregano dash of crushed red pepper

  • 1/2 can (28oz) tomato puree

  • 1 cans (28oz) diced tomatoes

  • 1/2 can (15oz) black beans, rinsed and drained

  • 1/2 can (15oz) can pinto beans, rinsed and drained

Instructions: 

  • In a large pan heat oil over medium-high heat.

  • Add ground turkey; cook and stir until browned.

  • Remove half of the turkey. Add onion, celery, peppers and garlic. Cook for 5–6 minutes or until the onion is tender, stirring occasionally.

  • Stir in cumin, chili powder, oregano, crushed red pepper and salt. Cook and stir for 2 minutes more.

  • Return turkey to pan. Add tomato puree and undrained tomatoes to pan; stir to combine. Bring to boiling; reduce heat.

  • Simmer, covered, for 30 minutes, stirring occasionally. Stir in the drained black and pinto beans. Simmer, covered, for 10 minutes more. Season to taste.

Surf'n Turf Foil Packs

Surf'n turf foil packs.png
 

*Serves 1

Per Serving: Calories 217, Protein 24g, Total Fat 8g, Carbs 14g, Fiber 2.5g

Ingredients: 

  • 1.5 oz. sirloin steak, cut into 1" cubes

  • 1.5 oz. shrimp, cleaned and deveined

  • 1/2 ear of corn, each cut into 2 pieces

  • 1/4 c. grape tomatoes

  • 1/4 small red onion, cut into thick slices

  • 1/4 lime, sliced into wedge

  • 1/2 garlic cloves, thinly sliced

  • 1 tsp. Old Bay Seasoning

  • 1 tsp. of fresh thyme leaves

  • dash of. cumin

Instructions: 

  • Preheat grill over high heat. Cut 1 sheet of foil (12 inches long). 

  • Cut 1 sheet of foil (12 inches long).

  • Put steak, shrimp, corn, tomatoes, red onion, lime wedge, and garlic into foil pack. 

  • Drizzle with olive oil and sprinkle with Old Bay, fresh thyme, cumin, and black pepper.

  • Fold the foil packet crosswise  over mixture to completely cover the food. 

  • Roll top and bottom edges to seal. 

  • Place foil packet on the grill for about 6 to 8 minutes per side.

California Grilled Chicken

California Grilled Chicken.png
 

*Serves 1

Per Serving: Calories 251, Protein 29g, Total Fat 3g, Carbs 13g, Fiber 2.5g

Ingredients: 

  • 1 (3oz) boneless skinless chicken breast

  • 1/4 c. Walden Farms balsamic vinaigrette*

  • dash of garlic powder

  • 1/2 tbsp. honey

  • 1/2 tsp. Italian seasoning

  • 1 slice slim cut mozzarella

  • 1 slice avocado

  • 1 slice tomato

  • 1/2 tbsp. sliced basil

  • Balsamic glaze, for drizzling

Instructions: 

  • In a small bowl, whisk together balsamic vinegar, garlic powder, honey, and Italian seasoning. 

  • Pour over chicken breasts and marinate 20 minutes. 

  • Heat grill to medium high. Grill chicken until internal temperature reaches 170ºF. 

  • Top chicken with mozzarella, avocado, and tomato and cover grill to melt, 2 minutes. 

  • Garnish with basil and drizzle with balsamic glaze.

Ranch Pork Chops & Veggies

Pork-Chops-pic.png
 

*Serves 1

Per Serving: Calories 295, Protein 31g, Total Fat 3.5g, Carbs 15.5g

Ingredients: 

  • 3 oz. pork chop

  • 3 oz. baby red potatoes, halved

  • 3 oz. green beans, trimmed

  • 1/4 tbsp. olive oil

  • 1/2 tbsp. ranch seasoning

  • 1 garlic clove, minced

  • salt & pepper to taste

  • 2 tbsp chopped fresh parsley

Instructions: 

  • Preheat oven to 400º.

  • Lightly  coat baking sheet with nonstick spray. 

  • Place pork chop, potatoes and green beans in a single layer onto the prepared baking sheet.

  • Drizzle with olive oil and sprinkle with ranch seasoning and garlic; season with salt and pepper, to taste.

  • Place into oven and roast until the pork is completely cooked through, reaching an internal temperature of 140 degrees F, about 20-22 minutes.

  •  Then broil for 2-3 minutes, or until caramelized and slightly charred. 

  • Garnished with parsley, if desired.

Pepperoni & Spinach Pizza

Pizza-Recipe-Pic.png
 

*Serves 8

Per Serving (1 Slice): Calories 90, Protein 9g, Total Fat 4g, Carbs 11g, Fiber 8g

Ingredients: 

  • 1.5 cups Carbquick Baking Mix*

  • 1/3 cup hot water, 120-140 degrees

  • 17 slices turkey pepperoni

  • 1/2 cup Prego pizza sauce

  • 1 cup fat free Mozzarella cheese

  • 6 large spinach leaves

  • cooking spray

  • dash of salt/pepper/red pepper flakes

Instructions: 

  • Heat oven to 450F.

  • Grease 12-inch pizza pan.

  • Stir together carbquik mix and very hot water; beat until soft dough forms. 

  • Knead dough 2-3 minutes till dough is dry and no longer sticky. Press dough in pizza pan. 

  • Cook dough for approx. 5 minutes. Remove from oven and spread sauce over dough, sprinkle cheese over pizza.

  •  Top with pepperoni and spinach.

  • Bake on the lowest rack in hot oven 12 to 15 minutes or until crust is golden brown. and cheese is bubbly.

Shrimp Scampi

shrimp.jpeg
 

*Serves 2

Per Serving: Calories 262, Protein 30g, Total Fat 5.5g, Carbs 6.5g, Fiber 1g

Ingredients: 

  • 1 bag fettuccine Miracle Noodles®

  • 1/2 lb medium shrimp, peeled & deveined

  • 1 tbsp extra-virgin olive oil

  • 2 tbsp minced garlic

  • 1/2 onion, chopped

  • 3/4 cups dry white wine

  • juice and zest of 1/2 lemon

  • 1.5 tbsp cold butter, in 3 pieces

  • 1/8 cup chopped fresh parsley

  • dash of salt/pepper/red pepper flakes

Instructions: 

  • In a medium bowl, season shrimp with salt and pepper.

  • Place shrimp in an even layer on a rimmed sheet pan and roast for 8 minutes.

  • In a large skillet set over medium heat, add oil, garlic, onions and red pepper flakes and season with salt and pepper; cook until softened, 2 minutes.

  • Adjust heat to medium-high; add wine, lemon juice and zest and simmer until sauce has reduced, 3 to 4 minutes.

  • Cook Miracle Noodles as directed on package.

  • Add noodles to sauce and toss until warmed through.

  • Reduce heat to low and stir cold butter into sauce, then add cooked shrimp.

  • Toss with parsley and garnish with lemon wheels.  

Rainbow Chicken & Veggies

rainbow veggies.jpg
 

*Serves 2

Per Serving: Calories 325, Protein 37g, Total Fat 10g, Carbs 23.3g, Fiber 5.5g

Ingredients: 

  • 1.5 cup cherry tomatoes

  • 1 cup zucchini, chopped

  • 1 cup broccoli florets

  • 1 yellow bell pepper, thinly sliced

  • 1/2 cup red onion, cut into wedges

  • 1.5 cups boneless skinless chicken breast, cubed

  • 1 bag Rice Miracle Noodle®

Marinade

  • 1 tbsp extra-virgin olive oil

  • juice of 1 lime

  • 1/8 cup cilantro, fresh chopped

  • salt & pepper

Instructions: 

  • Preheat oven to 400 degrees.

  • On one large sheet pan, place tomatoes, zucchini, bell peppers, broccoli, red onion, and chicken.

  • In a medium bowl, combine olive oil, lime juice, and cilantro and season with salt and pepper to make the marinade.

  • Whisk until combined.

  • Pour marinade over veggies and chicken and season with more salt and pepper.

  • Toss until completely combined.

  • Bake until vegetables are tender and chicken is cooked through, 25 minutes.

  • Cook Miracle Noodle Rice as directed on package.

  • Divide cooked rice among 2 containers and top with roasted veggies and chicken. 

Chicken Veggie Skewers W/ Macaroni & Cheese

skewers.jpg
 
mac n cheese.jpg

*Serves 2 

Per Serving: Calories 322, Protein 38g, Total Fat 2.5g, Carbs 20.5g, Fiber 2.5g

Ingredients: 

  • 1 Pkt. CarbEssentials Macaroni & Cheese

  • 1/4 tsp garlic powder

  • 1/2 tsp Italian seasoning

  • 1/4 each yellow, red, & green bell peppers, chopped

  • 1.5 cups skinless chicken breast, chopped

  • bamboo skewers

  • 1/2 tbsp extra-virgin olive oil

Instructions: 

  • Cook CarbEssentials Macaroni & Cheese according to packaging instructions.

  • In a bowl, whisk together olive oil, garlic powder, Italian seasoning & a pinch of salt & pepper.

  • Add bell peppers & chicken, toss with tongs until coated.

  • Thread the chicken and bell peppers onto skewers.

  • Heat a large grill pan over medium heat. Add skewers to pan and cook until chicken is charred and peppers are tender, 4 minutes per side.

  • Remove from pan. Plate skewers and serve with CarbEssentials Macaroni & Cheese.

Slow-Cooker Chicken Parmesan Soup

parmesan chicken.jpg
 

*Serves 6 

Per Serving(about 1.3 cups): Calories 247, Protein 25g, Total Fat 7.3g, Carbs 23g, Fiber 4.8g

Ingredients: 

  • 4 garlic cloves, minced

  • 1 green bell pepper, chopped

  • 1/2 medium white onion, chopped

  • 1 can (14.5 ounces) crushed tomatoes

  • 1/2 pound (raw) boneless, skinless chicken breast (about 1 large breast)

  • 5 cups chicken broth, plus additional if needed

  • 1/2 cup shredded Parmesan cheese, plus extra for garnish

  • 2 tablespoons chopped fresh basil

  • 2 teaspoons chopped fresh oregano

  • 1 teaspoon kosher salt

  • 1/2 teaspoon ground black pepper

  • 1/4 teaspoon red pepper flakes

  • 4 ounces (uncooked) dry gemelli or penne pasta

  • 2 tablespoons unsalted butter

  • Chopped fresh basil or parsley, for garnish

Instructions: 

  • In slow cooker, stir together garlic, bell pepper, onion, tomatoes, chicken, broth, 1/2 cup cheese, basil, oregano, salt, black pepper and red pepper flakes. Cook on high 3-1/2 hours or on low 7 hours.

  • Transfer chicken to cutting board and use forks to coarsely shred; return to slow cooker. Stir in pasta. Cook on high 20-30 minutes longer or until pasta is cooked al dente.

  • If soup becomes too thick after pasta is cooked, stir in additional broth or water until desired consistency is reached, and warm through.

  • Serve garnished with extra Parmesan cheese and chopped basil or parsley.

Slow-Cooker Beef Stew

stew.jpg
 

*Serves 4 

Per Serving: Calories 317, Protein 35g, Total Fat 9g, Carbs 22g, Fiber 4g

Ingredients: 

  • 12 ounces small red potatoes, quartered

  • 4 medium carrots, cut into ½ inch pieces

  • 1 small red onion, cut into wedges

  • 1 pound beef stew meat

  • 1 (10.75 ounce) can condensed cream of mushroom or cream of celery soup

  • 1 cup beef broth

  • ½ teaspoon dried marjoram or dried thyme, crushed

  • 1 (9 ounce) package frozen cut green beans, thawed

Instructions: 

  • In a 3- ½- or 4-quart slow cooker place potatoes, carrots, onion, stew meat, soup, beef broth, and marjoram. Stir to combine.

  • Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4- ½ hours.

  • If using low-heat setting, turn to high-heat setting. Stir in thawed green beans. Cover and cook for 15 minutes more or just until green beans are tender.

Slow-Cooker Mediterranean Chicken & Orzo

orzo.jpg
 

*Serves 4 

Per Serving: Calories 378, Protein 29g, Total Fat 5g, Carbs 29g, Fiber 7g

Ingredients: 

  • 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

Instructions: 

  • 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.