Mediterranean flavors infuse this super-quick-to-prep chicken entree. A sprinkle of fresh parsley and lemon zest brightens the chicken and peppers.
Serves 4
Prep: 10 minutes
Slow Cook: 4 hours (low) or 2 hours (high)
Total: 4 hours 10 minutes
1 jar (12 ounces) Whole30-compliant roasted red peppers, drained and sliced
1 cup thinly sliced onion
½ cup Whole30-compliant chicken broth or Chicken Bone Broth (page 294)
2 cloves garlic, minced
½ teaspoon salt
1½ pounds boneless, skinless chicken breasts
2 teaspoons Whole30-compliant garlic and herb seasoning
¼ cup pitted Whole30-compliant Kalamata olives, quartered
1 tablespoon chopped flat-leaf parsley
1 teaspoon grated lemon zest
1 tablespoon extra-virgin olive oil
In a 3½- to 4-quart slow cooker, combine the red peppers, onion, broth, garlic, and salt. Top with the chicken; sprinkle with the garlic and herb seasoning. Cover and cook on low for 4 hours or on high for 2 hours.
Transfer the chicken and vegetables to a serving platter. Discard the cooking liquid. Top the chicken with the olives, parsley, and lemon zest. Drizzle with the olive oil.