The Ultimate Stress-Free Greek Chicken: Nourishing Your Guests

No-fuss summer entertaining is my jam. I’m a firm believer that you don’t need a sink full of dishes to serve a meal that’s both healthy and impressive. Nutritious doesn’t have to mean complicated.

Tonight, I’m leaning into the “one-pot” philosophy. This Greek-inspired chicken is a staple for me because it hits the nutritional trifecta: high protein, probiotics from the yogurt, and immune-boosting garlic. When you simplify the process, you’re more likely to stick to healthy habits—even when you’re playing host.

Tonight’s Menu: One-Pot Greek Chicken

Because the best meals are the ones you actually get to enjoy with your friends, this recipe is designed to let you do just that. If you want to take it up a notch with zero extra cooking, a small bowl of pickled red onions or some crumbled feta adds a beautiful pop of color to the plate.

Nutritional Benefits

Greek yogurt is packed with protein, probiotics, calcium, and vitamins like B12, B2, A, and B5. It supports muscle recovery, bone health, and gut health, increases fullness, aids digestion, and boosts immunity.

Lemons are nutritional powerhouses, rich in vitamin C for immunity and skin health, plus antioxidants that fight cell damage. Their citric acid helps prevent kidney stones and aids digestion.

Garlic is a low-calorie powerhouse, loaded with manganese, vitamin C, B6, and minerals like phosphorus, calcium, iron, and potassium. Its beneficial compound allicin is known for antioxidant, antibacterial, and anti-inflammatory properties, supporting immunity and heart health.

Greek Chicken Recipe

Ingredients

Lemon Greek Yogurt Sauce:
One cup of plain Greek yogurt, two to four garlic cloves finely grated, two teaspoons fresh lemon zest, two tablespoons fresh lemon juice, and one and a half teaspoons kosher salt divided.

Greek Chicken:
Two pounds of boneless, skinless chicken breasts or thighs.

Instructions

Whisk the yogurt, garlic, lemon juice, lemon zest, and three-quarters of a teaspoon of salt together in a medium bowl. Place the chicken in a six-quart slow cooker, sprinkle evenly with the remaining three-quarters teaspoon of salt, and pour one-third of the Greek yogurt sauce over the chicken, tossing to coat. Cover the remaining yogurt marinade and refrigerate it while the chicken cooks.

Cover the chicken and cook on high for two to four hours or on low for four to six hours until tender and fully cooked. The time will depend on your specific slow cooker, so check early the first time to avoid dry chicken.

Once cooked, remove the chicken from the cooking liquid and slice into strips or shred with two forks. Strain the cooking liquid, returning a quarter cup to the slow cooker. Yogurt may separate during cooking; this is normal. Add one-third of the reserved Greek yogurt sauce to the chicken and toss to coat. Warm gently on high for five minutes. Serve with the remaining sauce on the side or drizzled on top.

Serve with rice, pita, sliced cucumber, chopped tomato, sliced red onions, fresh parsley, and an extra drizzle of yogurt tahini sauce for a colorful, flavorful meal your guests will love.