Greek Chicken with Cucumber Salad

© Dotdash Meredith. All rights reserved. Used with permission.

Bone-in chicken breasts get a lemon-garlic herb rub, then braise in the slow cooker before being served with a tangy cucumber-yogurt salad.

Prep/Cook Time: 4 Hours 10 Minutes, Servings: 6

Ingredients

• 4 cloves garlic, minced
• 1 teaspoon dried oregano, crushed
• 1 teaspoon finely shredded lemon peel, plus more for garnish
• ¼ teaspoon salt, plus more to taste
• ¼ teaspoon ground black pepper
• 3 pounds bone-in chicken breast halves (3 to 4 breast halves), skinned
• ½ cup reduced-sodium chicken broth
• 1 large cucumber (about 12 ounces)
• 6 ounces plain fat-free Greek yogurt
• 1 tablespoon chopped fresh mint
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Lemon wedges
• Snipped fresh parsley (optional)

Directions

1. In a small bowl combine half the garlic, oregano, 1 teaspoon lemon peel, 1/4 teaspoon salt and pepper. Rub mixture over both sides of chicken. Pour broth in a 4-quart slow cooker and add chicken. Cover and cook on Low for 4 to 4½ hours or on High for 2 to 2¼ hours.
2. Meanwhile, for yogurt sauce, shred 2 tablespoons cucumber. In a small bowl stir together the shredded cucumber, yogurt, mint and the remaining garlic. Season to taste with salt. Cover; chill. Slice and/or coarsely chop the remaining cucumber. In a medium bowl toss together the cucumber, olive oil, lemon juice. Season to taste with salt. Cover; chill.
3. To serve, transfer chicken to serving plates; discard cooking liquid. Spoon yogurt sauce over chicken. Serve with cucumber salad and lemon wedges. Sprinkle with parsley and additional lemon peel, if desired.

Nutritional Information

Per Serving: 241 Calories, Total Fat: 8 g, Saturated Fat: 1 g, Cholesterol: 94 mg, Carbohydrates: 6 g, Fiber: 1 g, Total Sugars: 2 g, Protein: 35 g, Sodium: 390 mg, Potassium: 573 mg