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Mediterranean Roasted Vegetable and Chicken Chili

Mediterranean Roasted Vegetable and Chicken Chili

Nutrition Facts
  • cal. (kcal) 300
Mediterranean Roasted Vegetable and Chicken Chili
  • Makes: 6 servings
  • Prep: 10 mins
  • Slow Cook: on HIGH for 4 hours or LOW for 6 hours, plus 15 minutes
  • Roast: 35 mins at 425°F
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by 3 people
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Ingredients

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  • 2 pounds bone-in chicken breasts, skin removed
  • 2 cans (15.5 ounces) Great Northern beans, drained and rinsed
  • 1 can (14.5 ounces) diced tomatoes, drained
  • 3 tablespoons Greek seasoning
  • 2 teaspoons paprika
  • 1 cup low-sodium chicken broth
  • 2 zucchini, cut into 1/2-inch pieces
  • 1 red onion, thinly sliced
  • 1 fennel bulb, trimmed, cored and sliced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped fresh oregano
  • 1 teaspoon lemon zest
  • 1/4 teaspoon salt
  • 1/3 cup crumbled feta cheese (optional)

Directions

  1. Combine chicken, beans, tomatoes, 2 tablespoons of the Greek seasoning and 1 teaspoon of the paprika in slow cooker; add broth and 1 cup water. Cover; cook on HIGH for 4 hours or LOW for 6 hours.
  2. When there is 1 hour cook time remaining, heat oven to 425 degrees F. In a large roasting pan, toss together 2 teaspoons of the Greek seasoning, 1 teaspoon paprika, zucchini, onion, fennel, garlic and olive oil. Roast at 425 degrees F for 35 minutes, stirring twice. Stir in lemon juice, oregano and zest.
  3. Remove chicken; shred into bite-size pieces. Discard bones and stir chicken back into slow cooker. Stir in vegetables, remaining 1 teaspoon Greek seasoning and salt; cook an additional 15 minutes. Sprinkle with feta cheese, if desired.

Nutrition Information for Mediterranean Roasted Vegetable and Chicken Chili

Servings Per Recipe: 6
PER SERVING: 300 cal., 6 g total fat (1 g sat. fat), 71 mg chol., 619 mg sodium, 29 g carb. (9 g fiber), 37 g pro.