Lemon and chicken marry with fragrant oregano in this recipe for slow-cooked chicken thighs. Lean chicken thighs are complemented by a refreshing Greek salad to make a delicious low-carb lunch.
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
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.
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