Monday, September 20, 2010

I Made "Greek Chili" This Weekend and It Was So Good

2 pounds bone-in chicken breasts, skin removed
2 cans (15.5 ounces each) Great Northern beans, drained and rinsed
1 can (14.5 ounces) diced tomatoes, drained
3 tablespoons Greek seasoning
2 teaspoons paprika
1 cup low-sodium chicken broth
2 zucchinis, cut into 1/2-inch pieces
1 red onion, thinly sliced
1 fennel bulb, trimmed, cored and sliced
3 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon chopped fresh oregano
1 teaspoon lemon zest
1/4 teaspoon salt
1/3 cup crumbled feta cheese (optional)
1. Combine chicken, beans, tomatoes, 2 tablespoons of the Greek seasoning and 1 teaspoon of the paprika in slow cooker; add broth and 1 cup water. Cover; cook on HIGH for 4 hours or LOW for 6 hours.

2. When there is 1 hour cook time remaining, heat oven to 425 degrees F. In a large roasting pan, toss together 2 teaspoons of the Greek seasoning, 1 teaspoon paprika, zucchinis, onion, fennel, garlic and olive oil. Roast at 425 degrees F for 35 minutes, stirring twice. Stir in lemon juice, oregano and zest.

3. Remove chicken; shred into bite-size pieces. Discard bones and stir chicken back into slow cooker. Stir in vegetables, remaining 1 teaspoon Greek seasoning and salt; cook an additional 15 minutes. Sprinkle with feta cheese, if desired.
Also, check out Kimmy-Kim's North Carolina blog HERE.


Kim Skinner said...

that looks SO good!

Jenn said...

Sounds delicious! And i like the new look here!

Stephanie :) said...

Loving the new look! I've gotta learn how to do my own that what it's called. At the top? Whatever! Your blog always looks great!


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