Description
This lemon-herb chicken and veggie delight offers a simple prep with juicy chicken, fresh veggies, and vibrant flavors, making it perfect for a quick and healthy dinner.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 fresh lemons (one sliced for crockpot, one for juice)
- 1 tsp dried mixed herbs (oregano, thyme, rosemary)
- 1 lb baby or chopped yukon gold potatoes
- 1 lb carrots, peeled and chopped
- 1 medium onion, chopped
- 3–4 garlic cloves, minced
- 1 cup low-sodium chicken broth
- 1 tbsp olive oil
- 1 tsp salt (or to taste)
- 0.5 tsp black pepper (or to taste)
- 2 tbsp fresh parsley, chopped for garnish
Instructions
- Dry the chicken with paper towels.
- Layer the onions, carrots, and potatoes in the crockpot.
- Place the chicken on top of the vegetables.
- In a small bowl, mix the chicken broth, garlic, olive oil, herbs, salt, and pepper.
- Pour the broth mixture over the chicken and veggies.
- Top with lemon slices.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until chicken is done.
- Remove lemon slices and shred the chicken in the crockpot or on a cutting board, then return it.
- Stir all ingredients together in the crockpot.
- Garnish with fresh parsley and a squeeze of lemon before serving.
Notes
Adjust the seasoning to taste after cooking.
Any vegetables you have on hand can be substituted for the potatoes and carrots.
This dish is excellent for meal prep and reheats well.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg