• 1 large red onion, cut into thin slices (about 1 cup)
  • 3 - 3 1/2 pounds meaty chicken pieces, skinned
  • 4 cloves garlic, minced
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons lemon juice
  • 2 teaspoons dried oregano, crushed
  • 1/4 teaspoon ground black pepper
  • 1 English cucumber, chopped (2 cups)
  • 1 6 ounce container plain fat-free yogurt (2/3 cup)
  • 2 tablespoons snipped fresh mint
  • 1/8 teaspoon salt
  • 3 - 4 whole grain pita bread rounds, cut into wedges
  • 2 ounces feta cheese, crumbled (1/2 cup) (optional)
  • 1/4 cup pitted kalamata olives, sliced (optional)
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Place onion slices in the bottom of a 4-quart slow cooker. Add chicken pieces.
In a small bowl, mix together the garlic, broth, lemon juice, oregano, and pepper. Pour over chicken in cooker.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
Meanwhile, in a small bowl mix together cucumber, yogurt, mint, and salt. Cover and chill until serving time.
Remove chicken and onions from cooker with a slotted spoon to a serving platter. Serve chicken drizzled with cooking juices. Serve with pita wedges, cucumber mixture, and feta cheese and kalamata olives, if desired.

nutrition information

Per Serving: cal. (kcal) 317, Fat, total (g) 8, chol. (mg) 93, sat. fat (g) 2, carb. (g) 25, Monosaturated fat (g) 3, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 4, pro. (g) 35, vit. A (IU) 146, vit. C (mg) 6, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 11, Pyridoxine (Vit. B6) (mg) 1, Folate (g) 32, Cobalamin (Vit. B12) (g) 0, sodium (mg) 339, Potassium (mg) 500, calcium (mg) 101, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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