With all the carb-heavy food and sweet desserts from last week’s big feast (and more guaranteed to come this holiday season) I was in the mood for a dinner that was healthy, light and fresh. I came across this recipe from one of my favorite resources – Better Homes & Gardens.
Greek Chicken with Cucumber Salad
4 cloves garlic, minced
1 tsp. dried oregano, crushed
1 tsp. finely shredded lemon peel
1/4 tsp. salt and pepper
3 lbs. bone in chicken breast halves, skinned (about 3-4 breast halves)
1/2 cup reduced sodium chicken broth
1 large cucumber
1 6 oz. container plain fat-free Greek yogurt
1 Tbsp. chopped fresh mint
2 Tbsp. olive oil
1 Tbsp. lemon juice
1. In a small bowl, combine half the garlic, oregano, lemon peel, salt, and pepper. rub mixture over both sides of chicken. Pour broth into a 4-quart slow cooker. Add chicken. Cover; cook on low heat setting 4 – 4.5 hours or on high heat setting 2-2.25 hours.
2. Meanwhile, for yogurt sauce, shred 2 Tbsp. of the cucumber. In a small bowl, stir together shredded cucumber, yogurt, mint and remaining garlic. Season to taste with salt. Cover; chill.
3. For cucumber salad, slice or coarsely chop the remaining cucumber. In a medium bowl toss together cucumber, olive oil, and lemon juice. Season to taste with salt. Cover; chill.
4. To serve, transfer chicken to serving plates; discard cooking liquid. Spoon yogurt sauce over chicken. Serve with cucumber salad and lemon wedges. Makes 6 servings.
The extra neat thing about BHG is you can watch the nifty step by step video to see how this delicious recipe all comes together!