6 (6-oz) boneless skinless chicken breast halves or boneless skinless chicken thighs
1-1/2 cups chopped onion
1/3 cup sun-dried tomatoes, chopped
1/3 cup pitted kalamata olives, chopped
2 T lemon juice
1 T balsamic vinegar
3 cloves garlic, pressed
½ t. salt
Bandsters—whirl the meat, onion, tomatoes, and olives in the food processor before putting this in the crock-pot. You’re looking for small bits of meat like ground beef.
Put everything in the crock-pot. Cover and cook on Low 4-6 hours. Six servings.
You may substitute grape tomatoes in place of the dried tomatoes, but you will lose some flavor. For those with gluten sensitivity, make sure you use gluten-free tomatoes, olives, and vinegar.
Low Carb serving suggestion—Stir-fry zucchini squash medallions. Top with a sprinkle of feta cheese.
For non-bandsters, serve with steamed new potatoes or baby potatoes. Rice also works.
Nutrition per serving
1g dietary fiber
99 mg cholesterol
557 mg sodium