Paleo
Lemon-Italian Herb Chicken
Sautéed Artichokes and Steamed Broccoli
Ingredients
- 3 large carrots, cut into 3-inch pieces
- 1 large onion, quartered
- 3 lb boneless, skinless chicken thighs
- 1 cup water
- 2 Tbsp olive oil
- 2 Tbsp Italian seasoning
- 2 tsp lemon zest
- 2 Tbsp fresh lemon juice
- ½ tsp salt
- ½ tsp pepper
Instructions
- Place carrots, onion and chicken thighs in a 5- to 7-quart slow cooker; add water.
- Stir together oil, seasoning, lemon zest, lemon juice and salt; spread over chicken.
- Cover and cook on LOW 8 hours or until chicken is done.
- Reserve half of chicken for Kale Caesar with Chicken recipe. Serve remaining chicken.
Side Dish Ingredients
- 2 Tbsp olive oil
- 1 (16-oz) pkg frozen artichoke hearts, thawed
- 2 cloves garlic, minced
- ½ tsp kosher salt
- ½ tsp black pepper
- ¼ tsp crushed red pepper
- 1 (16-oz) pkg frozen broccoli florets
Side Dish Instructions
- Heat oil in a large skillet over medium-high heat.
- Add artichokes and garlic; cook 6 minutes, stirring occasionally, or until browned.
- Stir in salt and both peppers.
- Steam broccoli according to package directions; season to taste.
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
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