Recipes and Cooking Greek Chicken with Cucumber Salad 4.2 (23) 1 Review Give plain chicken breast recipes a tasty twist by making this yummy Greek chicken. This recipe will teach you how to make Greek chicken, with a tasty cucumber salad on the side too! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on October 1, 2013 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Slow Cook Time: 4 hrs Total Time: 4 hrs 10 mins Servings: 6 Jump to Nutrition Facts Ingredients 4 cloves garlic, minced 1 teaspoon dried oregano, crushed 1 teaspoon finely shredded lemon peel ¼ teaspoon salt ¼ teaspoon ground black pepper 3 pound bone-in chicken breast halves, skinned (3 to 4 breast halves) ½ 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 tablespoon olive oil 1 tablespoon lemon juice Lemon wedges Snipped fresh parsley Finely shredded lemon peel Directions 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. Andy Lyons Tips Chicken breast sizes vary. If large, you may need to halve or slice the breast half to serve. Rate it Print Nutrition Facts (per serving) 241 Calories 8g Fat 6g Carbs 35g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 241 % Daily Value * Total Fat 8g 10% Saturated Fat 1g 5% Cholesterol 94mg 31% Sodium 390mg 17% Total Carbohydrate 6g 2% Total Sugars 2g Protein 35g Vitamin C 9.8mg 49% Calcium 67mg 5% Iron 1.1mg 6% Potassium 573mg 12% Folate, total 12.3mcg Vitamin B-12 0.2mcg Vitamin B-6 0.9mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.