Chicken Athena Recipe
Chicken Athena Recipe photo by Taste of Home

Chicken Athena Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Cook: 4 hours
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 4 hours
MAKES: 6 servings

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

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.

Directions

  1. 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.
Originally published as Chicken Athena in Healthy Cooking December/January 2009, p63

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.

This recipe pairs well with a light white wine.

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Reviews for Chicken Athena

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (3)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 23, 2013

I added fresh basil and used the following substitutions--Meyer lemon juice (sweeter than regular lemons), Kalamata olives, thin sliced shallots (for onions) and chicken breast tenders--for this recipe, as that's what I had in the fridge. I thought the chicken was a little dry. I'm not wild about the flavor. It's missing something... If I make this recipe again, I will flash-fry/sear/brown the chicken first in olive oil and perhaps add a little smoked paprika or cayenne pepper.

MY REVIEW
Reviewed Oct. 9, 2013

I love this recipe! Easy and full of flavor.

MY REVIEW
Reviewed Nov. 27, 2011

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!

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