Chicken & Veggie Bowl (from Micah’s kitchen)

Part #1:  Making the chicken 

Ingredients:

• 2 boneless chicken breasts
• 1 onion, sliced thinly
• 1/4 cup chicken broth
• 3 Tablespoons of lemon juice
• 1 Tablespoon olive oil
• 4 minced garlic gloves
• 1-1/2 teaspoons dried oregano
• 1-1/2 teaspoons dried thyme
• 1 teaspoon fine sea salt
• 1/2 teaspoon black pepper

Directions: 

• Place your chicken in a crockpot and place the sliced onions on top.  
• Whisk in a bowl the chicken broth, lemon juice, garlic, olive oil, oregano, thyme, sea salt, and pepper.  Pour this evenly ove the chicken with onions in the crockpot.
• Cook for 5-6 hours on low, or 3-4 on high until chicken is tender.
• Shred the chicken using two forks right inside the crockpot so it soaks up the juices.

Part #2:  Making the veggie salad

Ingredients:

• 4 diced cucumbers 
• 2 cups cherry tomatoes halved
• 2 cups of diced bell peppers
• 3-4 T diced red onion
• 1 can white northern beans, drained, and rinsed
• 1 juiced lemon (about 3 Tablespoons)
• 1/4 cup finely chopped fresh parsley
• 1-2 teaspoons sea salt
• 1-2 teaspoons fresh oregano
• 3-4 Tablespoons extra virgin olive oil
• 1 Tablespoon red wine vinegar

Mix all of these ingredients together and chill in the fridge for 2-3 hours.  It will keep for up to 3 days fresh.  Serve on top of the chicken with some cooked rice, and sprinkle some feta cheese on top.  Delish!