Greek Garlic Chicken Recipe

3.5 1 2
Greek Garlic Chicken Recipe
Greek Garlic Chicken Recipe photo by Taste of Home
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Greek Garlic Chicken Recipe

Read Reviews
3.5 1 2
Publisher Photo
Lively flavors of the Greek Isles come through in this mouthwatering chicken entree from Margee Berry. “I created this dish so my husband and I could have a nice dinner after a busy day out and about.”—Margee Berry, Trout Lake, Washington
Recommended: 38 Greek-Style Dinners
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 3-1/2 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 3-1/2 hours

Ingredients

  • 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

Directions

In a small skillet, saute onion in 1 tablespoon oil until crisp-tender. Add garlic; cook 1 minute longer.
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 3-1/2-4 hours or until chicken is tender.
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.
Originally published as Greek Garlic Chicken in Simple & Delicious July/August 2007, p55

Nutritional Facts

1 each: 318 calories, 8g fat (2g saturated fat), 21mg cholesterol, 625mg sodium, 47g carbohydrate (3g sugars, 3g fiber), 16g protein.

  • 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 3-1/2-4 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.
Originally published as Greek Garlic Chicken in Simple & Delicious July/August 2007, p55

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MY REVIEW
blardo User ID: 1829147 135310
Reviewed Nov. 15, 2009

"LOVED this. LOVED it! Have made it over and over again and love it each time. No alterations necessary. You have to try it."

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