Greek Garlic Chicken Recipe
- 1/2 cup chopped onion
- 1 tablespoon plus 1 teaspoon olive oil, divided
- 3 tablespoons minced garlic
- 2-1/2 cups chicken broth, divided
- 1/4 cup pitted Greek olives, chopped
- 3 tablespoons chopped sun-dried tomatoes (not packed in oil)
- 1 tablespoon quick-cooking tapioca
- 2 teaspoons grated lemon peel
- 1 teaspoon dried oregano
- 6 boneless skinless chicken breast halves (6 ounces each)
- 1-3/4 cups uncooked couscous
- 1/2 cup crumbled feta cheese
- 1. In a small skillet, saute onion in 1 tablespoon oil until crisp-tender. Add garlic; cook 1 minute longer.
- 2. Transfer to a 5-qt. slow cooker. Stir in 3/4 cup broth, olives, tomatoes, tapioca, lemon peel and oregano. Add chicken. Cover and cook on low for 3-1/2 to 4 hours or until chicken is tender.
- 3. In a large saucepan, bring remaining oil and broth to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until broth is absorbed. Serve with chicken; sprinkle with feta cheese. Yield: 6 servings.
1 each: 318 calories, 8g fat (2g saturated fat), 21mg cholesterol, 625mg sodium, 47g carbohydrate (3g sugars, 3g fiber), 16g protein.
Reviews for Greek Garlic Chicken
"LOVED this. LOVED it! Have made it over and over again and love it each time. No alterations necessary. You have to try it."