Tuscan Chicken and Beans
- 1 of 1 Coat slow cooker with nonstick cooking spray. Add 1 chopped onion and 2 cloves chopped garlic. Season 3 lbs boneless, skinless chicken thighs on both sides with 1 1/2 tsp Greek seasoning, 1/2 tsp dried thyme and 1/4 tsp black pepper; arrange on top of onion. Drizzle 2 tbsp lemon juice over chicken; spoon 1 can (15 oz) fire-roasted diced tomatoes and 1/2 cup pitted Kalamata olives on top. Cover and cook on HIGH for 6 hours or LOW for 8 hours. During last 30 minutes of cooking time, stir in 1 can (15 oz) Great Northern beans, drained and rinsed. To serve, stir in 2 tbsp chopped fresh oregano leaves and spoon over 3 cups cooked orzo. Garnish with wedges of lemon.
Servings Per Recipe: 6
Per Serving: 16 g Fat, total, 46 g carb., 6 g fiber, 502 kcal cal., 41 g pro., 520 mg sodium