Mediterranean Roasted Vegetable and Chicken Chili

Mediterranean Roasted Vegetable and Chicken Chili

Makes 6
Prep 10 m
Roast 35 m
Slow Cook on HIGH for 4 hours or LOW for 6 hours, plus 15 minutes

Ingredients

Directions

  1. 1 of 3 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. 2 of 3 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. 3 of 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: 619 mg sodium, 300 kcal cal., 9 g fiber, 1 g sat. fat, 71 mg chol., 6 g Fat, total, 29 g carb., 37 g pro.
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Printed from FamilyCircle.com 09/21/2018