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Ingredients
For the chicken
- 4 bone-in (4 ounces or 115 grams each) chicken thighs, skin removed
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 4 cloves garlic, minced
- 1 tablespoon + 1 teaspoon dried oregano
- 2 lemons, juiced
- 2 tablespoons crumbled feta cheese, divided
For the salad
- 4 medium (120 grams each) tomatoes, chopped
- 2 large (280 grams each) cucumbers, sliced
- ½ medium (55 grams) onion
- 1 tablespoon olive oil
- 1 teaspoon white wine vinegar
- ¼ cup (40 grams) crumbled feta cheese, divided
Directions
Season chicken thighs with salt, pepper, garlic and oregano. Place chicken thighs into a small Crock-Pot. Pour lemon juice over chicken thighs. Set the Crock-Pot on medium for 4 hours.
While chicken thighs are cooking, prepare the Greek salad. Put tomatoes, cucumbers and onion into a bowl. In another bowl, whisk together olive oil and vinegar then pour this dressing onto the vegetable mixture. Toss to combine, and refrigerate until ready to serve.
Portion each plate with 1 cup of Greek salad and 1 chicken thigh. Sprinkle each chicken thigh with ½ tablespoon feta, and sprinkle each salad with 1 tablespoon of feta.
Source: Crock-Pot Lemon Chicken & Greek Salad – MyFitnessPal
Image Credit: Crock-Pot Lemon Chicken & Greek Salad
The post Crock-Pot Lemon Chicken & Greek Salad appeared first on NUTRITIONCLUB.
from NUTRITIONCLUB http://nutritionclub.ca/crock-pot-lemon-chicken-greek-salad-ingredients-for-the-chicken-4-bone-in-4-ounces-or-115-grams-each-chicken-thighs-skin-removed-14-teaspoon-salt-14-teaspoon-pepper-4-cloves-garlic-minced-1/
from Nutrition Club http://nutritionclub.tumblr.com/post/137699739293
from Tumblr http://vincentpennington.tumblr.com/post/137699820379
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