For the chicken
For the salad
Season chicken thighs with salt, pepper, garlic and oregano. Place chicken thighs into a small Crock-Pot. Pour lemon juice over chicken thighs. Set the Crock-Pot on medium for 4 hours.
While chicken thighs are cooking, prepare the Greek salad. Put tomatoes, cucumbers and onion into a bowl. In another bowl, whisk together olive oil and vinegar then pour this dressing onto the vegetable mixture. Toss to combine, and refrigerate until ready to serve.
Portion each plate with 1 cup of Greek salad and 1 chicken thigh. Sprinkle each chicken thigh with 1/2 tablespoon feta, and sprinkle each salad with 1 tablespoon of feta.
Image Credit: Crock-Pot Lemon Chicken & Greek Salad
from NUTRITIONCLUB http://nutritionclub.ca/crock-pot-lemon-chicken-greek-salad-ingredients-for-the-chicken-4-bone-in-4-ounces-or-115-grams-each-chicken-thighs-skin-removed-14-teaspoon-salt-14-teaspoon-pepper-4-cloves-garlic-minced-1/
from Nutrition Club Canada https://nutritionclubca.wordpress.com/2016/01/20/crock-pot-lemon-chicken-greek-salad/
via WordPress https://jonathanwilhoite.wordpress.com/2016/01/20/crock-pot-lemon-chicken-greek-salad/
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