Crock-Pot Lemon Chicken & Greek Salad

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Ingredients

For the chicken

• 4 bone-in (4 ounces or 115 grams each) chicken thighs, skin removed
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 cloves garlic, minced
• 1 tablespoon + 1 teaspoon dried oregano
• 2 lemons, juiced
• 2 tablespoons crumbled feta cheese, divided

For the salad

• 4 medium (120 grams each) tomatoes, chopped
• 2 large (280 grams each) cucumbers, sliced
• 1/2 medium (55 grams) onion
• 1 tablespoon olive oil
• 1 teaspoon white wine vinegar
• 1/4 cup (40 grams) crumbled feta cheese, divided

Directions

Season chicken thighs with salt, pepper, garlic and oregano. Place chicken thighs into a small Crock-Pot. Pour lemon juice over chicken thighs. Set the Crock-Pot on medium for 4 hours.

While chicken thighs are cooking, prepare the Greek salad. Put tomatoes, cucumbers and onion into a bowl. In another bowl, whisk together olive oil and vinegar then pour this dressing onto the vegetable mixture. Toss to combine, and refrigerate until ready to serve.

Portion each plate with 1 cup of Greek salad and 1 chicken thigh. Sprinkle each chicken thigh with 1/2 tablespoon feta, and sprinkle each salad with 1 tablespoon of feta.

Source: Crock-Pot Lemon Chicken & Greek Salad – MyFitnessPal

Image Credit: Crock-Pot Lemon Chicken & Greek Salad

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