Greek Chicken with Cucumber Salad

By LRay

Better Homes & Gardens, December 2013, page 154.

Slow-cooking chicken breasts in broth is a healthy alternative to frying or grilling and yields tender, juicy meat when finished. A garlicky lemon rub gives the chicken its bright, robust flavor, which pairs nicely with the Greek-inspired yogurt sauce.


Editor's Tip: For a quick and easy lunch, shred any leftover chicken and put it in a wrap along with the cucumber salad and yogurt sauce.

Nutrition Facts (Greek Chicken with Cucumber Salad)
Servings Per Recipe 6,
cal. (kcal) 241,
Fat, total (g) 8,
chol. (mg) 94,
sat. fat (g) 1,
carb. (g) 6,
Monosaturated fat (g) 4,
Polyunsaturated fat (g) 1,
Trans fatty acid (g) 0,
fiber (g) 1,
sugar (g) 2,
pro. (g) 35,
vit. A (IU) 196,
vit. C (mg) 10,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 13,
Pyridoxine (Vit. B6) (mg) 1,
Folate (µg) 12,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 390,
Potassium (mg) 573,
calcium (mg) 67,
iron (mg) 1,
Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 4 cloves garlic, minced
• 1 teaspoon dried oregano, crushed
• 1 teaspoon finely shredded lemon peel
• 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
• Snipped fresh parsley
• Finely shredded lemon peel

Details

Servings 1
Adapted from bhg.com

Preparation

Step 1

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.