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Garlic and Thyme Infused Chicken Breast Recipe

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Ingredients

Adjust Servings:

	3 - 4 lbs bone-in chicken breast halves
	6 garlic cloves, minced
	1 1/2 teaspoons dried thyme, crushed
	1/2 teaspoon salt
	1/4 cup orange juice
	1 tablespoon balsamic vinegar
	10 ounces mixed greens
	1/2 cup cherry tomatoes, halved
	1/4 cup pitted kalamata olive, halved
	1/4 cup crumbled feta cheese (1 ounce)
	1/2 cup bottled vinaigrette dressing

Nutritional information

521.6

Calories

301 g

Calories From Fat

33.5 g

Total Fat

9 g

Saturated Fat

150.8 mg

Cholesterol

450 mg

Sodium

4.3 g

Carbs

0.5 g

Dietary Fiber

2.4 g

Sugars

48.7 g

Protein

216g

Serving Size

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Garlic and Thyme Infused Chicken Breast Recipe

Name: Garlic and Thyme Infused Chicken Breast Recipe
Prep time: 20 min
Total time: 7 h 50 min
Yield: 6-8
Cuisine: American
Ingredients: : 3 - 4; : 6; : 1 1/2; : 1/2; : 1/4; : 1; : 10; : 1/2; : 1/4; : 1/4; : 1/2

Features:

Cuisine:

American

I have made this dish a couple of times, both on the stovetop and in the crockpot. I've also used both thighs and breasts with a lot of success. I love this recipe. I serve with tzatzki sauce over couscous.

470 min
Serves 6
Easy

Ingredients

3 - 4
6
1 1/2
1/2
1/4
1
10
1/2
1/4
1/4
1/2

Directions

Thyme-Garlic Chicken Breast, I found this recipe on the Better Homes and Gardens website I’m posting it here for safekeeping, I have made this dish a couple of times, both on the stovetop and in the crockpot I’ve also used both thighs and breasts with a lot of success I love this recipe I serve with tzatzki sauce over couscous , I found this recipe on the Better Homes and Gardens website I’m posting it here for safekeeping

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Steps

1 Done	Remove and Discard Skin from Chicken. Sprinkle Chicken With Garlic, Thyme, a-D Salt. Place Chicken in 3 1/2- or 4-Quart Slow Cooker. Pour Orange Juice and Vinegar Over Chicken.
2 Done	Cover and Cook on Low-Heat Setting For 6 to 7 Hours or on High-Heat Setting For 3 to 3-1/2 Hours. Remove Chicken from Slow Cooker; Cover and Keep Warm. Discard Cooking Juices.
3 Done	in a Large Bowl, Toss Together Greens, Tomatoes, Olives, and Feta; Divide Among Serving Plates. Slice Chicken from the Bones, Discarding the Bones. Top Each Salad With Some of the Chicken. Drizzle Dressing Over Salads. Makes 6 to 8 Servings.