Greek Chicken with Cucumber Salad
cloves garlic, minced
teaspoon dried oregano, crushed
teaspoon finely shredded lemon peel
teaspoon ground black pepper
pounds bone-in chicken breast halves, skinned (3 to 4 breast halves)
cup reduced-sodium chicken broth
large cucumber (about 12 ounces)
6 ounce container plain fat-free Greek yogurt
tablespoon chopped fresh mint
tablespoons olive oil
tablespoon lemon juice
Snipped fresh parsley
- In a small bowl combine half of the garlic, oregano, 1 tsp. lemon peel, the salt, and pepper. Rub mixture over both sides of chicken. Pour broth in a 4-quart slow cooker. Add chicken. Cover; cook on low-heat setting for 4 to 4 1/2 hours or on high-heat setting for 2 to 2 1/4 hours.
- Meanwhile, for yogurt sauce, shred 2 Tbsp. of the cucumber. In a small bowl stir together the shredded cucumber, yogurt, mint, and remaining garlic. Season to taste with salt. Cover; chill. Slice or coarsely chop the remaining cucumber. In a medium bowl toss together the sliced cucumber, olive oil, lemon juice. Season to taste with salt. Cover; chill.
- To serve, transfer chicken to serving plates; discard cooking liquid. Spoon yogurt sauce over chicken. Serve with cucumber salad and lemon wedges. Sprinkle with parsley and additional lemon peel, if desired.
From the Test Kitchen
Chicken breast sizes vary. If large, you may need to halve or slice the breast half to serve.
Nutrition Facts(Greek Chicken with Cucumber Salad)
- Per serving:
- 241 kcal cal.,
- 8 g fat
- (1 g sat. fat,
- 1 g polyunsaturated fat,
- 4 g monounsatured fat),
- 94 mg chol.,
- 390 mg sodium,
- 6 g carb.,
- 1 g fiber,
- 2 g sugar,
- 35 g pro.
- Percent Daily Values are based on a 2,000 calorie diet