Thyme-Garlic Chicken Breasts

Thyme-Garlic Chicken Breasts Enlarge Image
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22 users rated this recipe an average rating of 3.0
Makes:
6 servings
Prep:
10 mins
Cook:
5 mins
Cook:
6 hrs to 7 hrs (low) or 3 to 3-1/2 hours (high)
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Thyme-Garlic Chicken Breasts

Ingredients
3
pounds bone-in chicken breast halves
6
cloves garlic, minced
1 1/2
teaspoons dried thyme, crushed
1/2
teaspoon salt
1/4
cup orange juice
1
tablespoon balsamic vinegar
1
8 ounce package mixed greens
1/2
cup cherry tomatoes, halved or quartered
1/4
cup pitted kalamata olives, halved
1/4
cup crumbled feta cheese (1 ounce)
1/2
cup bottled vinaigrette dressing

Directions

  1. Remove and discard skin from chicken. Sprinkle chicken with garlic, thyme, and salt. Place chicken in 3 1/2- or 4-quart slow cooker. Pour orange juice and vinegar over chicken.
  2. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Remove chicken from slow cooker; cover and keep warm. Discard cooking juices.
  3. In a large bowl, toss together greens, tomatoes, olives, and feta; divide among serving plates. Slice chicken from the bones, discarding the bones. Top each salad with some of the chicken. Drizzle dressing over salads. Makes 6 to 8 servings.

Nutrition Facts

(Thyme-Garlic Chicken Breasts)
    Per serving:
  • 252 kcal cal.,
  • 8 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 90 mg chol.,
  • 660 mg sodium,
  • 8 g carb.,
  • 1 g fiber,
  • 5 g sugar,
  • 36 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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