Mediterranean Roasted Vegetable and Chicken Chili

By mschweickert

Ingredients

• 2 pounds bone-in chicken breasts, skin removed
• 2 cans (15.5 ounces) Great Northern beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes, drained
• 3 tablespoons Greek seasoning
• 2 teaspoons paprika
• 1 cup low-sodium chicken broth
• 2 zucchini, cut into 1/2-inch pieces
• 1 red onion, thinly sliced
• 1 fennel bulb, trimmed, cored and sliced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon chopped fresh oregano
• 1 teaspoon lemon zest
• 1/4 teaspoon salt
• 1/3 cup crumbled feta cheese (optional)

Preparation

Step 1

Directions

1. Combine chicken, beans, tomatoes, 2 tablespoons of the Greek seasoning and 1 teaspoon of the paprika in slow cooker; add broth and 1 cup water. Cover; cook on HIGH for 4 hours or LOW for 6 hours.

2. When there is 1 hour cook time remaining, heat oven to 425 degrees F. In a large roasting pan, toss together 2 teaspoons of the Greek seasoning, 1 teaspoon paprika, zucchini, onion, fennel, garlic and olive oil. Roast at 425 degrees F for 35 minutes, stirring twice. Stir in lemon juice, oregano and zest.

3. Remove chicken; shred into bite-size pieces. Discard bones and stir chicken back into slow cooker. Stir in vegetables, remaining 1 teaspoon Greek seasoning and salt; cook an additional 15 minutes. Sprinkle with feta cheese, if desired.