This fresh, yet homey, vegan rice bowl gets a hefty dose of flavor from an almond-basil pesto and fresh lemon slices. It’s a prime example of how healthy food can be tempting.

Active time: 25 minutes | Total time: 30 minutes

Asparagus Rice Bowl with Almond Pesto

Ingredients

Brown Rice:

• 2 cups (400g) cooked long-grain brown rice

Roasted Asparagus:

• 1 bunch asparagus (224g, about 14 stalks)
• 1 tbsp olive oil
• ¼ tsp salt 
• ⅛ tsp black pepper
• 5 large cloves of garlic, minced
• 1 lemon, cut into slices

Vegan Pesto:

• 2 cloves garlic, minced
• 2/3 cup (16g) fresh basil
• 1 lemon, juiced
• 1/2 tbsp nutritional yeast
• 1/4 cup (35g) raw almonds
• 2 tbsp olive oil
• 2 tbsp water
• ¼ tsp salt 
• ⅛ tsp black pepper

Toppings (optional):

• 1/3 cup (50g) sliced almonds, dry toasted in a pan
• Black pepper
• Additional fresh lemon slices

Directions

Roasted Asparagus:

Preheat the oven to 425°F (218°C).

Prep the asparagus by washing and drying the stalks. On a baking sheet lined with tin foil or parchment paper, spread out the asparagus stalks. Drizzle with a little olive oil, and sprinkle with salt, pepper, and the minced garlic. Using a spoon (or hands), mix the asparagus stalks so everything is evenly coated, and then reassemble in a neat row. Top asparagus with the lemon slices.

Bake asparagus in the oven for 15-20 minutes, or until slightly tender. Discard lemon slices.

Vegan Pesto:

While the asparagus is roasting, make the pesto. Add all pesto ingredients into a food processor or high-speed blender and process on high until the pesto is smooth.

Putting it all Together:

In a mixing bowl, combine cooked brown rice with the pesto.

To assemble the bowls, add a cup of the pesto rice into each. Add in half the asparagus, and top with the dry-toasted almonds, black pepper, and additional fresh lemon slices, if desired. Serve and enjoy!

Serves: 2 | Serving Size: 1 bowl

Nutrition (per serving, without toppings): Calories: 575; Total Fat: 32g; Saturated Fat: 4g; Monounsaturated Fat: 21g; Polyunsaturated Fat: 5g; Cholesterol: 0mg; Sodium: 605mg; Carbohydrate: 64g; Dietary Fiber: 10g; Sugar: 4g; Protein: 13g

Nutrition Bonus: Potassium: 703mg; Iron: 21%; Vitamin A: 21%; Vitamin C: 79%; Calcium: 14%

Originally published April 5, 2019; Updated June 2026

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The veggies in this composed salad provide a rainbow of antioxidants. They are arranged atop nutty black rice (sometimes called “forbidden rice”), which also contains antioxidants and is fiber-rich, helping to keep you satiated for longer (1, 2). Pair with a lean protein like salmon or chicken breast to make it a complete meal.

Active time: 10 minutes | Total time: 25 minutes

Black Rice and Mixed Vegetable Salad

Ingredients

• 2 cups pre-cooked forbidden (black) rice
• 2 medium tomatoes, cored and diced
• 1 large carrot, shaved into long strips with a peeler
• 1 cup canned, low-sodium garbanzo beans, drained and rinsed
• 1 yellow bell pepper, diced
• 1 1/2 cups baby arugula or baby greens
• 1 1/2 cups shredded red cabbage
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 tbsp tahini 
• 2 tbsp hot water
• 1/2 tsp turmeric
• 1/2 medium garlic clove, grated
• 1/2 tsp salt

Directions

Heat the rice according to package directions and refrigerate until cooled, about 10 minutes. Spread the rice evenly on 4 dinner plates.

In a medium bowl, whisk together the olive oil, lemon juice, tahini, hot water, turmeric, garlic, and salt until smooth. Add more water, if needed, to make dressing a pourable consistency. 

In a large bowl, combine the tomatoes, carrots, garbanzo beans, bell pepper, greens, and cabbage. Add the dressing and toss to coat evenly.

Divide the salad evenly among the plates, placing it on top of the rice and serve immediately.

Serves: 4 | Serving Size: 1/2 cup rice, 1/4 of dressed mixed vegetables

Nutrition (per serving): Calories: 336; Total Fat: 14g; Saturated Fat: 2g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 3g; Cholesterol: 0mg; Sodium: 393mg; Carbohydrate: 46g; Dietary Fiber: 7g; Sugar: 6g; Protein: 9g

Nutrition Bonus: Calcium: 8%; Potassium: 571mg; Vitamin A: 208%; Vitamin C: 108%

Originally published May 2018; Updated April 2026

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When a pizza craving strikes, these mini flatbread pizzas are the answer. Built on crispy mini pita bread and topped with a creamy ricotta-mozzarella blend, fresh basil, and vibrant vegetables, they deliver big pizza flavor. Ready in just 15 minutes and easily customizable with your favorite toppings, these are a weeknight staple worth keeping in your back pocket.

Active time: 10 minutes | Total time: 15 minutes

Mini Flatbread Pizzas

Ingredients

• 2 tbsp pizza sauce
• 2 (1-oz. or 30g) mini pita breads
• 2 tbsp fresh basil, thinly sliced, plus more for garnish
• 2 tbsp part-skim ricotta cheese
• 2 tbsp shredded part-skim mozzarella cheese
• 6 grape tomatoes, halved 
• 1/2 small yellow bell pepper, thinly sliced
• 2 tbsp thinly sliced red onion

Directions

Preheat the oven or toaster oven to 400°F (200°C).

Spread 1 tbsp pizza sauce evenly over each pita. Sprinkle with the sliced basil. Stir together the ricotta and mozzarella cheeses, then dollop evenly over the pitas. Arrange the tomatoes, bell pepper, and red onion evenly on top.

Bake for about 6-8 minutes, or until the cheese is melted and the vegetables are tender. Garnish with fresh basil, if desired, and serve immediately.

Serves: 2 | Serving Size: 1 mini pizza

Nutrition (per serving): Calories: 121; Total Fat: 5g; Saturated Fat: 2g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 13mg; Sodium: 343mg; Carbohydrate: 14g; Dietary Fiber: 3g; Sugar: 4g; Protein: 9g

Nutrition Bonus: Potassium: 217mg; Iron: 7%; Vitamin A: 4%; Vitamin C: 70%; Calcium: 15%

Originally published March 4, 2016; Updated June 2026

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Oh, the simple joy of cozying up next to a bowl of hearty black bean soup! Ours is slow cooked and bold with onion, peppers, garlic, chile, a dash of cumin and served with creamy avocado for a delicious and nutritious meal.

RD Tip: Black beans are a protein-fiber powerhouse and deliver a host of micronutrients like folate, potassium and magnesium (1).

Active time: 10 minutes | Total time: 30 minutes

Slow Cooker Black Bean Soup

Ingredients

• 1 lb (454g) dried black beans, sorted and rinsed
• 1 large (150g) onion, coarsely chopped
• 1 medium (120g) green bell pepper, coarsely chopped
• 3 garlic cloves, minced
• 4 cups (960g) low-sodium vegetable broth
• 1 tbsp ground cumin
• 2 tbsp chopped chipotle chiles in adobo sauce
• 3 tbsp chopped fresh cilantro
• 2 tbsp fresh lime juice
• 1 tsp salt
• 2 tbsp light sour cream
• 1 small avocado, diced
• 6 fresh cilantro sprigs for garnish (optional)

Directions

Place beans in a large bowl or stock pot, adding water to cover by 2 inches. Soak for 12 hours; drain and discard water.

TIME-SAVING TIP: Don’t have 12 hours? To quick-soak beans, place beans in a stock pot and cover with water. Bring to a boil over high heat; reduce heat and simmer briskly for 5 minutes. Remove from heat; cover and let soak for 1 hour. Drain and discard water.

Combine beans, onion, bell pepper and garlic in a 4-quart slow cooker. Stir in broth and cumin. Cover and cook on low for 10 hours or on high for 5 hours until the beans are tender. Stir in chipotle, cilantro, lime juice and salt.

For a smooth, thick texture, blend mixture in slow cooker with an immersion blender for 30 seconds until desired consistency. Alternatively, transfer in batches to a blender. Remove stopper from lid and cover with a kitchen towel (hot steam will cause the lid to pop off if not vented); blend until smooth.

Top each serving with 1 tsp sour cream, 2 tbsp chopped avocado and a sprig of cilantro.

Serves: 6 |  Serving Size: 1 ⅓  cups + 1 tsp sour cream + 2 tbsp diced avocados

Nutrition (per serving): Calories: 344; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 2mg; Sodium: 511mg; Carbohydrate: 58g; Dietary Fiber: 15g; Sugar: 5g; Protein: 19g

Nutrition Bonus: Potassium: 1532mg; Iron: 30%; Vitamin A: 105%; Vitamin C: 47%; Calcium: 16% 

Originally published May 1, 2020; Updated April 2026

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Much quicker than take-out, these chicken tacos take just 8 minutes to cook in the Instant Pot or electric pressure cooker. Quick-pickled onions and shredded cabbage add crunch and extra nutrients.

Active time: 15 minutes | Total time: 40 minutes

Pressure Cooker Chicken Adobo Tacos

Ingredients

• 1 cup water
• 3 tbsp white wine vinegar
• 1/2 tsp salt
• 1 1/2 tsp sugar
• 1/2 medium red onion, thinly sliced
• 1 1/2 lb boneless, skinless chicken thighs, fat trimmed
• 1/2 cup fresh tomato salsa
• 1/4 cup low-sodium chicken broth
• 1 chipotle pepper in adobo, chopped
• 1 tsp cumin
• 1 tbsp cornstarch
• 8 (6-inch) corn tortillas, warmed
• 2 cups red cabbage, finely shredded

Directions

In a small saucepan, combine water with the vinegar, salt and sugar. Bring to a boil over high heat. Place the onion in a medium nonreactive container and pour the pickling liquid over the top. Let stand at room temperature while preparing the taco filling.

In the Instant Pot or electric pressure cooker, combine the chicken thighs, salsa, broth, chipotle pepper, and cumin. Lock the lid, select the pressure cook function, and adjust to high pressure. Ensure the steam valve is in the sealing position and the keep-warm setting is off. Cook for 8 minutes, or until the chicken reaches an internal temperature of 165°F.

When the cooking time is up, let the pressure naturally release for 5 minutes, then carefully quick-release the remaining pressure Transfer the chicken to a cutting board and chop. Select sauté and adjust to high heat. In a small bowl, mix the cornstarch with 1 tbsp water and stir into the pot. Simmer until thickened and bubbly, about 2-3 minutes, then pour over the chicken.

Drain the pickled onions. Fill the tortillas with the chicken and top with cabbage and pickled onions. Serve immediately.

Serves: 4 | Serving Size: 2 tacos, stuffed with 3/4 cups chicken, 2 tbsp pickled onions and 1/2 cup cabbage

Nutrition (per serving): Calories: 365; Total Fat: 9g; Saturated Fat: 2g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 2g; Cholesterol: 160mg; Sodium: 720mg; Carbohydrate: 32g; Dietary Fiber: 5g; Sugar: 7g; Protein: 37g

Nutrition Bonus: Calcium: 7%; Iron: 16%; Potassium: 615mg; Vitamin A: 13%; Vitamin C: 40%

Originally published: June 7, 2018; Updated May 2026

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Quickly transform leftover chicken into cheesy chicken quesadillas served with fresh homemade salsa. Our baked version is much easier to manage because the chicken quesadilla cooks on both sides at the same time — no flipping needed.

Active Time: 10 min | Total Time: 20 min

Baked Chicken Quesadilla

Ingredients

• Cooking spray
• 1 medium (120g) tomato, seeded and chopped
• 1/4 cup (40g) chopped onion
• 1 tbsp chopped fresh cilantro
• 1 tbsp fresh lime juice
• 1/4 tsp ground cumin
• 1 cup (140g) cooked chicken breast, shredded
• 1/2 cup (55g) shredded pepper jack cheese
• 2 (8-inch/20cm) whole-wheat, high-fiber tortillas

Directions

Preheat the oven to 425°F (220°C).

In a small bowl combine tomato, onion, cilantro, lime juice, cumin and salt; set aside.

Lightly coat one side of each tortilla with cooking spray. Place one tortilla, sprayed side down, on a baking sheet. Top with the chicken and cheese, then top with the remaining tortilla, sprayed side up.

Bake for about 10 minutes, or until golden brown. Cut into quarters and serve with the salsa.

Serves: 2 |  Serving Size: 1/2 quesadilla & 1/2 cup salsa

Per serving: Calories: 320; Total Fat: 14g; Saturated Fat: 6g; Monounsaturated Fat: 4g; Polyunsaturated Fat: 1g; Cholesterol: 90mg; Sodium: 602mg; Carbohydrate: 23g; Dietary Fiber: 4g; Sugar: 23; Protein: 30g

Nutrition Bonus: Potassium: 452mg; Iron: 9%; Vitamin C: 21%; Calcium: 27% 

Originally published May 2016 Updated May 2026

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If you own a slow cooker, you know it’s probably the most convenient and versatile device ever created. (And it’s the perfect way to make great-tasting meals without being in the kitchen for hours!) Tonight, enjoy our slow-cooked chicken and lentil chili, a nutritious dish that’s hearty, healthy and full of budget-friendly veggies.

RD Tip: You’ll notice that we don’t add the tomato sauce until the beans have had some time to cook. This is because adding dried black beans to the slow cooker at the same time as an acidic ingredient (tomato sauce) can prevent the beans from ever fully softening.

Active time: 15 minutes | Total time: 8 hours, 15 minutes

Slow Cooker Chicken and Lentil Chili

Ingredients

• 1 medium (110g) onion, chopped
• 2 cups (255g) chopped carrots
• 3 cloves garlic, minced
• 1 lb. (455g) boneless, skinless chicken breasts, cut into bite-size pieces
• 1 cup (190g) dried brown lentils, rinsed
• 1 cup (190g) dried black beans, rinsed
• 4 cups (960g) no-salt-added, fat-free chicken broth (certified gluten-free if necessary)
• 1 8 oz.can (227g) no-salt-added tomato sauce
• 3 tbsp chili powder
• 1 1/2 tbsp ground cumin
• 1/2 tsp salt
• 1/2 cup (120g) reduced-fat sour cream
• 1/2 cup (57g) shredded cheddar cheese
• 1 tbsp fresh cilantro leaves (or more to taste)

Directions

Coat slow cooker with cooking spray. Place onion, carrots and garlic in the bottom. Top with chicken, lentils and black beans. Stir in broth, chili powder, cumin and salt.

Cook on high for 4 hours or low for 8 hours, adding the tomato sauce during the last hour or so of cooking.  Stir before serving. Top each serving with 1 tbsp sour cream and 1 tbsp cheese. Garnish with a few fresh cilantro leaves per serving.

Serves: 8 |  Serving Size: 1 1/2 cups 

Nutrition (Per serving): Calories: 339; Total Fat: 7g; Saturated Fat: 3g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 1g; Cholesterol: 40mg; Sodium: 419mg; Carbohydrate: 42g; Dietary Fiber: 14g; Sugar: 5g; Protein: 28g

Nutrition Bonus: Potassium: 1036mg; Iron: 28%; Vitamin A: 130%; Vitamin C: 10%; Calcium: 16%

Originally published October 19, 2016; Updated May 2026

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Say goodbye to store-bought granola because you can now make your own using six simple pantry ingredients. Just toss rolled oats, oil, honey, vanilla, cinnamon and walnuts together then bake to a golden perfection.

Active time: 10 minutes | Total time: 35 minutes

Nutty Granola

Ingredients

• 6 cups (480g) rolled oats
• 1/4 tsp salt
• 1/2 cup (112g) canola oil
• 1/2 cup (160g) honey
• 2 tsp vanilla
• 2 tsp cinnamon
• 2 cups (234g) walnuts, roughly chopped (almonds work well too)
• Cooking spray

Directions

Preheat the oven to 300°F (149°C).

In a large bowl, combine the rolled oats and salt.

In a separate microwave-safe bowl, combine the oil, honey, vanilla, and cinnamon. Microwave for 30 seconds to soften the mixture, then whisk until well combined. Pour over the oat mixture and stir thoroughly to coat.

Add the walnuts and stir to combine. Spread the mixture evenly on a baking sheet coated with nonstick cooking spray.

Bake for 25 minutes, stirring every 10 minutes to ensure even browning, until the granola is golden brown.

Allow the granola to cool completely on the baking sheet, breaking up large clusters as needed. Store in an airtight container for up to 1 month.

Serves: 16 | Serving Size: 1/2 cup

Nutrition (per serving): Calories: 305; Total Fat: 19g; Saturated Fat: 2g; Monounsaturated Fat: 6g; Polyunsaturated Fat: 10g; Cholesterol: 0mg; Sodium: 39mg; Carbohydrate: 31g; Dietary Fiber: 4g; Sugar: 9g; Protein: 6g

Nutrition Bonus: Potassium: 182mg; Iron: 10%; Vitamin A: 0%; Vitamin C: 0%; Calcium: 3%

Originally published July 15, 2015; Updated June 2026

The post Nutty Granola appeared first on MyFitnessPal Blog.

These slow cooker sliders give you all the savory, sweet and tangy flavors of a classic Cuban sandwich but with a dose of whole grains, some heart-healthy fats and almost 60% of your daily calcium needs (1).  Our recipe uses pork shoulder simmered in a sweet, citrus broth made from fresh orange and lime, and is served on a whole-grain slider bun with Swiss cheese and pickles.

Active time: 40 minutes | Total time: 7-8 hours (if using low-heat setting)

Slow Cooker Pork Sliders

Ingredients

• 1 ½ tbsp cumin
• 1 ½ tbsp dried oregano
• 1 ½ tsp salt
• 1 (3.5 lb) pork shoulder, trimmed of as much fat as possible
• 1 tbsp avocado or olive oil
• 4 cloves garlic, smashed
• 1 medium (110g) white onion, thinly sliced
• 1 lime, juiced
• 2 medium oranges, juiced (about 1 cup juice)
• 1/2 cup (120g) water
• 16 whole-grain slider rolls
• ⅓ cup Dijon mustard
• 16 (448g) 1-oz slices of Swiss cheese
• 16 pickle slices

Directions

Prepare the rub by putting cumin, oregano and salt into a small bowl. Toss to combine.

Sprinkle rub over the pork shoulder, and use your fingers to massage the rub into the meat.

Heat a large skillet over medium-high heat. Add oil to the skillet, and allow it to heat. Add the pork shoulder to the skillet and sear until it is brown all over, about 7–10 minutes.

Put the pork shoulder into the slow cooker, then add the garlic, onion, lime juice, orange juice and water. Cook pork shoulder on low for 6–8 hours or high for 3-4 hours, until meat completely falls apart and temperature reaches 195–205°F.

Take the pork shoulder out of the slow cooker, and shred the meat with a pair of tongs or two forks. Add as much juice from the slow cooker as needed to your shredded pork to keep it moist and juicy.

Split the slider buns and toast them. Spread each bun half with ~½ tbsp mustard, ¼ cup of slow-cooked pork, one a slice of Swiss cheese and pickle. Serve and enjoy!

Serves: 8 |  Serving Size: 2 sliders 

Nutrition (per serving): Calories: 719; Total Fat: 36g; Saturated Fat: 15g; Monounsaturated Fat: 12g; Polyunsaturated Fat: 3g; Cholesterol: 185mg; Sodium: 1263mg; Carbohydrate: 35g; Dietary Fiber: 5g; Sugar: 8g; Protein: 61g

Nutrition Bonus: Potassium: 946mg; Iron: 28%; Vitamin C: 37%; Calcium: 58%

Originally published October 7, 2015; Updated May 2026

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Mini muffins that are as nutritious as they are convenient — these banana bran bites deliver a satisfying combination of fiber, whole grains, and natural sweetness in just a few bites. Ripe banana and light molasses keep things sweet while wheat bran adds a hearty texture and a boost of dietary fiber. They bake in just 10 minutes and store beautifully, making them one of the easiest meal prep wins you can add to your routine

Active time: 15 minutes | Total time: 25 minutes

Mini Banana Bran Muffin

Ingredients

• Cooking spray
• 1 cup (52g) unprocessed wheat bran
• 1 cup (120g) all-purpose flour
• 1/4 cup (55g) firmly packed light brown sugar
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 2 large (50g each) eggs
• 1 cup (244g) skim (1%) milk
• 1 medium (126g) ripe banana (about 1/3 cup mashed)
• 1/4 cup (80g) light molasses
• 1 tsp vanilla extract

Directions

Preheat the oven to 375°F (190°C). Coat 32 mini muffin cups with cooking spray, or line with paper liners and spray the liners with cooking spray.

In a large bowl, combine the wheat bran, flour, brown sugar, baking powder, cinnamon, and salt.

In a medium bowl, whisk together the eggs, milk, banana, molasses, and vanilla extract. Add the wet ingredients to the dry ingredients and stir just until moistened.

Spoon 1 1/2 tbsp batter into each prepared muffin cup. Bake for about 10 minutes, or until a toothpick inserted into the center comes out clean.

Cool in the pan on a wire rack for 5 minutes. Remove from the pan and serve warm or at room temperature.

Serves: 10 | Serving Size: 3 mini muffins 

Nutrition (per serving): Calories: 148; Total Fat: 2g; Saturated Fat: 1g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 42mg; Sodium: 183mg; Carbohydrate: 30g; Dietary Fiber: 3g; Sugar: 15g; Protein: 4g

Nutrition Bonus: Potassium: 300mg; Iron: 11%; Vitamin C: 2%; Calcium: 12%

Originally published January 20, 2016; Updated June 2026

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Omega-3-rich salmon is the perfect fish for grilling — its naturally high fat content keeps it moist and flavorful over high heat, making it far more forgiving than leaner fish that can dry out quickly on the grill (1). Bold and satisfying, salmon can stand up to big flavors, which is why it pairs so beautifully with this zesty Sriracha aioli. These sliders come together in just 20 minutes and are impressive enough to serve at your next cookout.

Active time: 20 minutes | Total time: 20 minutes

Salmon Sliders with Sriracha Aioli 

Ingredients

• Cooking spray
• 1/3 cup (83g) light mayonnaise
• 1 tbsp fresh cilantro, chopped
• 1 tbsp Sriracha pepper sauce
• 1 tsp low-sodium soy sauce
• 1 lb (455g) sockeye salmon fillet, skin and pin bones removed
• 8 slider buns
• 1 cup packed baby arugula

Directions

Prepare a charcoal fire or preheat a gas grill to medium-high heat. Coat the grill rack with cooking spray.

In a small bowl, combine the mayonnaise, cilantro, Sriracha, and soy sauce. Cover and refrigerate until ready to serve.

Cut the salmon into 8 pieces, about 55g each. Grill for 3–5 minutes, turning once, until the salmon reaches an internal temperature of 145°F. Thin tail pieces may be grilled on lightly greased foil and stacked after grilling if needed.

Spread about 1 tsp of the aioli on the cut side of each bottom bun. Top with the salmon and arugula then place the top bun in place. Secure with a pick if desired and serve immediately.

Serves: 4 | Serving Size: 2 sliders (each includes 2 oz. salmon + 1 tsp sauce)

Nutrition (per serving): Calories: 446; Total Fat: 19g; Saturated Fat: 4g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 6g; Cholesterol: 63mg; Sodium: 739mg; Carbohydrate: 36g; Dietary Fiber: 2g; Sugar: 5g; Protein: 30g

Nutrition Bonus: Potassium: 509mg; Iron: 12%; Vitamin A: 9%; Vitamin C: 6%; Calcium: 10%

Originally published: September 12, 2015; Updated June 2026

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Lemon and chicken marry with fragrant oregano in this recipe for slow-cooked chicken thighs. The chicken thighs are complemented by a refreshing Greek salad to make a delicious low-carb lunch. Make the chicken thighs and Greek salad ahead of time to pack for lunch or enjoy at any meal.

Active time: 15 minutes | Total time: 3-4 hours, 15 minutes

Slow Cooker Lemon Greek Chicken

Ingredients

• 4 bone-in (4 oz. or 115 grams each) chicken thighs, skin removed
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 cloves garlic, minced
• 1 tbsp + 1 tsp dried oregano
• 2 tbsp lemon juice
• 1/4 cup chicken broth
• 4 medium tomatoes, diced
• 2 large English cucumbers, sliced
• 1/2 medium red onion, thinly sliced
• 6 tbsp crumbled feta cheese, divided
• 1 tbsp olive oil
• 1 tsp red wine vinegar

Directions

Season the chicken thighs all over with the salt, black pepper, garlic, and oregano. Arrange in a single layer in the slow cooker and pour the lemon juice and chicken broth over the top. Cover and cook on high for 3–4 hours or on low for 6–7 hours, until the chicken is tender and cooked through to an internal temperature of 165°F.

While the chicken cooks, prepare the salad. In a large bowl, combine the tomatoes, cucumbers, onion and 2 tbsp feta. In a small bowl, whisk together the olive oil and red wine vinegar, then drizzle over the vegetables and toss to coat. Refrigerate until ready to serve.

To serve, divide the salad evenly among four plates and place one chicken thigh alongside each portion. Top each chicken thigh with 1 tbsp feta. Serve immediately.

Serves: 4 | Serving Size: 1 chicken thigh + 1 cup Greek Salad

Nutrition (per serving): Calories: 264; Total Fat: 12g; Saturated Fat: 4g; Monounsaturated Fat: 3g; Polyunsaturated Fat: 1g; Cholesterol: 118mg; Sodium: 469mg; Carbohydrate: 15g; Dietary Fiber: 5g; Sugar: 6g; Protein: 27g

Nutrition Bonus: Potassium: 853mg; Iron: 15%; Vitamin A: 2%; Vitamin C: 41%; Calcium: 19%

Originally published: October 10, 2015; Updated May 2026

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