Chicken Athena

Name: Chicken Athena
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 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

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

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°.

Nutrition Facts

1 chicken breast half : 237 calories, 6g fat (1g saturated fat), 94mg cholesterol, 467mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 36g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fat.

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

Reviews

My Review

Click stars to rate

Average Rating:

Sfhkx

Mar 18, 2018

Wow. Entire family loves this.
ooh!

Oct 10, 2014

Always makes the family happy!
BDawdy

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.
egglestona

Oct 9, 2013

I love this recipe! Easy and full of flavor.
yayheaven

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!
jencaer

Feb 28, 2010

Easy to make, great flavor
LucieLaRenta

Nov 13, 2009

My husband and I loved this recipe - but made in the oven - did not have good luck in my crockpot - don't know why - but I will make this again - great flavor.
jgrubin

Nov 11, 2009

Super easy and delicious. I substituted capers for the sundried tomatoes and it was perfect for my low-carb diet.
elizabeth73

Feb 5, 2009

OMG this is the best chicken I have ever had. My family LOVED it! I can't wait to make it again, it was awesome:)
llewellyn2hm

Feb 4, 2009

Is that really all the liquid that is required? Also, I have a larger cooker. Any tips on how to use it (adjustments to recipe) for this recipe which sounds so good??