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This should be called Greek LEMON Chicken and Orzo!  The fresh squeezed lemon juice and grated peel is so potent but super good.  I found it in a Crock Pot recipe book from the $6 section at Borders :)  The original recipe was 8 chicken thighs.

Ingredients

2 med green bell peppers, cut into thin strips
1 chopped onion
1.5 lbs. chicken breast
1 Tbs dried oregano
1/2 tsp dried rosemary
1/2 teaspoon garlic powder
3/4 tsp salt, divided
3/8 tsp black pepper, divided
8 oz orzo pasta
Juice and grated peel of 1 medium lemon
1/2 cup water
2 oz President Fat Free Crumbled Feta Cheese (optional)
Chopped fresh parsley (optional)

Directions

1. Coat 6-quart Crock-Pot slow cooker with nonstick cooking spray. Add bell peppers and onion.

2. Heat large skillet sprayed with nonstick cooking spray over medium-high heat until hot. Brown chicken on both sides. Transfer to Crock-Pot slow cooker, overlapping slightly if necessary. Sprinkle chicken with oregano, rosemary, garlic powder, 1/4 tsp salt and 1/8 tsp black pepper. Cover; cook on LOW 5 to 6 hours or on high 3 hours.

3. Transfer chicken to separate plate. Turn slow cooker to HIGH. Stir orzo, lemon juice, lemon peel, water and remaining salt and black pepper into slow cooker. Top with chicken. Cover; cook 30 minutes or until pasta is done. Garnish with feta cheese and parsley (optional)

Number of Servings: 6

Nutritional Info

• Calories: 303.3
• Total Fat: 2.3 g
• Cholesterol: 65.7 mg
• Sodium: 226.2 mg
• Total Carbs: 37.0 g
• Dietary Fiber: 2.9 g
• Protein: 34.0 g