Quick Prep Slow Cooker
Lemon-Italian Herb Chicken
Brown Rice Salad with Tomatoes and Basil
Ingredients
- 2 carrots, cut into 3-inch pieces
- ½ onion, quartered
- 1½ lb boneless, skinless chicken thighs (or use boneless, skinless chicken breasts)
- ½ cup water
- 1 Tbsp olive oil
- 1 Tbsp Italian seasoning
- 1 tsp grated lemon rind
- 1 Tbsp fresh lemon juice
- ¼ tsp salt
- ½ tsp pepper
Instructions
- Place carrots, onion, and chicken in a 4-quart slow cooker; add water.
- Stir together oil, seasoning, lemon rind, juice, salt, and pepper; spread over chicken.
- Cover and cook on LOW 6 to 8 hours or until chicken is done.
Side Dish Ingredients
- 2 Tbsp white wine vinegar
- ½ tsp olive oil
- ½ tsp honey
- ½ cup long-grain brown rice
- ½ lb organic tomatoes, seeded and chopped
- ½ cup chopped fresh basil
Side Dish Instructions
- Whisk together vinegar, oil, and honey in a large bowl.
- Meanwhile, cook rice according to package directions; cool 15 minutes. Transfer to bowl with vinegar mixture.
- Stir in tomatoes and basil. Season with salt and pepper to taste. Serve warm or at room temperature.
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
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