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Thyme-Garlic Chicken Breasts
Ingredients
- 3 - 4 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 - 10 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)
- Servings Per Recipe 6,
- cal. (kcal) 252,
- Fat, total (g) 8,
- chol. (mg) 90,
- sat. fat (g) 2,
- carb. (g) 8,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 5,
- pro. (g) 36,
- vit. A (IU) 632,
- vit. C (mg) 13,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 17,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 48,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 660,
- Potassium (mg) 575,
- calcium (mg) 71,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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