Slow-Cooker Greek Chicken Thighs
Couscous and Lemon Zucchini
Ingredients
- 2 lb bone-in, skinless chicken thighs (see Note)
- 2 Tbsp olive oil
- 1 cup pitted Castelvetrano olives
- ½ cup low-sodium chicken broth
- 2 Tbsp lemon juice
- ½ tsp salt
- ½ tsp pepper
Instructions
- Cook chicken in hot oil in a large nonstick skillet over medium-high heat 2 minutes per side or until browned.
- Transfer to a 5- to 7-quart slow cooker. Add olives, broth, 2 Tbsp oil, lemon juice, salt, and pepper.
- Cover and cook on LOW 6 hours. Serve chicken over couscous.
Side Dish Ingredients
- 1 (10-oz) pkg whole wheat couscous
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 4 zucchini, cut into half moons
- 1 tsp lemon zest
- 1 Tbsp lemon juice
- ½ tsp salt
Side Dish Instructions
- Cook couscous according to package directions.
- Meanwhile, sauté garlic in hot oil in a large skillet over medium heat 1 minute. Add zucchini, and cook 2 to 4 minutes or until tender. Stir in lemon zest, lemon juice, and salt.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
240
|
212
|
452
|
| Fat (g) | 16 | 3 | 19 |
| Sat. Fat (g) | 3 | 0 | 3 |
| Protein (g) | 21 | 8 | 29 |
| Carb (g) | 1 | 38 | 39 |
| Fiber (g) | 0 | 7 | 7 |
| Sodium (mg) | 642 | 208 | 850 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
