Greek Chicken with Cucumber Salad

By jeknudson

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

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.