Greek Chicken with Cucumber Salad

Greek Chicken with Cucumber Salad
2 users rated this recipe an average rating of 3.5
Makes:
6 servings
Prep:
10 mins
Slow Cook:
4 hrs on low-heat setting or 2 hours on high-heat setting
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Greek Chicken with Cucumber Salad

Ingredients
4
1
teaspoon dried oregano, crushed
1/4
teaspoon salt
1/4
teaspoon ground black pepper
3
pounds bone-in chicken breast halves, skinned (3 to 4 breast halves)
1/2
cup reduced-sodium chicken broth
1
large cucumber (about 12 ounces)
1
6 ounce container plain fat-free Greek yogurt
1
tablespoon chopped fresh mint
2
tablespoons olive oil
1
tablespoon lemon juice
 
Lemon wedges
 

Directions

  1. 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.
  2. 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.
  3. 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
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