Recipe Background
Let's make your meal prepping a little more exciting! Greek Garlic Chicken levels up your usual chicken by adding more than just salt and pepper. Sure, there's nothing wrong with that, but once you get a taste of this shredded chicken bursting with citrusy and herby flavors, well, you'll never be able to turn back. Served with some fluffy couscous and crumbly feta cheese, this Greek Garlic Chicken will really motivate you to plan ahead, and your tastebuds will be so glad that you did!
Let's make your meal prepping a little more exciting! Greek Garlic Chicken levels up your usual chicken by adding more than just salt and pepper. Sure, there's nothing wrong with that, but once you get a taste of this shredded chicken bursting with citrusy and herby flavors, well, you'll never be able to turn back. Served with some fluffy couscous and crumbly feta cheese, this Greek Garlic Chicken will really motivate you to plan ahead, and your tastebuds will be so glad that you did!
Ingredients
- 1/2 cup onion chopped
- 1 tablespoon plus 1 teaspoon olive oil divided
- 3 tablespoons garlic minced
- 2 1/2 cups chicken broth divided
- 1/4 cup pitted Greek olives chopped
- 3 tablespoons chopped sun-dried tomatoes not packed in oil
- 1 tablespoon quick-cooking tapioca
- 2 teaspoons lemon zest grated
- 1 teaspoon dried oregano
- 6 (6-ounce) chicken breast halves boneless and skinless
- 1 3/4 cups couscous uncooked
- 1/2 cup feta cheese crumbled
Directions
- In a small skillet, sauté the onion in 1 tablespoon of the oil until crisp-tender.
- Add the garlic to the onion and cook until it is fragrant, about 1 minute.
- Transfer the onion mixture to a 5-quart slow cooker.
- Stir 3/4 cup of the broth, the olives, the sun-dried tomatoes, the tapioca, the lemon zest, and the oregano into the onion mixture.
- Add the chicken halves to the onion mixture.
- Cover the slow cooker and cook the chicken mixture on low heat until the chicken halves reach an internal temperature of 165 degrees F, about 3 hours 30 minutes-4 hours.
- Using two forks, shred the chicken.
- In a large saucepan, bring the remaining oil and the remaining broth to a boil.
- Stir the couscous into the broth mixture.
- Cover the saucepan and transfer it from the heat.
- Let the couscous mixture stand until the broth is absorbed, about 5 minutes.
- Serve the chicken sprinkled with the feta cheese.
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