Crock-Pot Lemon Chicken with Tomatoes & Kalamata Olives

eatingwell.com

Lucy

2 teaspoons lemon zest, plus 3 tablespoons fresh juice (from 1 lemon)

1 ¾ cups roughly chopped yellow onions (from 2 medium onions)

1 (14.5 ounce) can no-salt-added diced tomatoes, drained

¼ cup pitted kalamata olives, halved (about 12 olives)

3 tablespoons chopped fresh oregano

3 tablespoons chopped fresh flat-leaf parsley

3 pounds bone-in, skinless chicken breasts (about 4 large breasts)

1 teaspoon black pepper

1 teaspoon kosher salt

2 tablespoons olive oil

1 ¼ cups uncooked whole-wheat orzo pasta

¼ cup pine nuts, toasted

Directions at eatingwell.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer