[X]

Home > Recipes > Chicken Athena

Chicken Athena Recipe

Chicken Athena Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

Greek flavors abound in this tasty and tender chicken dish that's cooked in the slow cooker. Olives, sun-dried tomatoes, lemon juice and balsamic vinegar combine with chicken for a special treat tonight. Radelle Knappenberger - Oviedo, Florida

This recipe is:

Healthy

Diabetic Friendly

[X]

Rate Chicken Athena Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Chicken Athena Recipe

Prep: 15 min. Cook: 4 hours

Yield: 6 Servings

15 240 255

Ingredients

6 boneless skinless chicken breast halves (6 ounces each)
2 medium onions, chopped
1/3 cup sun-dried tomatoes (not packed in oil), chopped
1/3 cup pitted Greek olives, chopped
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
3 garlic cloves, minced
1/2 teaspoon salt

Directions

Place chicken in a 3-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 4 hours or until a thermometer reads 170°. Yield: 6 servings.

Nutritional Facts 1 chicken breast half equals 237 calories, 6 g fat (1 g saturated fat), 94 mg cholesterol, 467 mg sodium, 8 g carbohydrate, 1 g fiber, 36 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fat.

Originally published as Chicken Athena in Healthy Cooking December/January 2009, p63

Chopping Onions

I’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Chicken Athena

Chicken Athena

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-1) of 1 reviews

Reviewed on Nov. 27, 2011 by yayheaven

I have made this a couple of times now because I do like the overall flavor, however both times, the chicken tenderloins I am using have turned out dry by the time it is served. The taste of the balsamic vinegar in the 'marinade' after a few bites is a bit overwhelming and I love balsamic vinegar. It may be the brand I am using, so this is what I have done to make the taste more palatable, keep the chicken moist and have enough of the marinade to put over a side of rice: Doubled the balsamic and lemon juice, added 1 ounce of water and used just a tad less of the kalamata olives. With a couple of tweaks, this is a dish I really look forward to making!