It's Greek To Me!

Manchester Greek Lemon Chicken, Red Potatoes and Carrots

I am Greek, well my family name is greek, I was born and raised in South Africa, but did grow up with a greek grandmother and greek father who loved food and loved to share their recipes and greek influences with me. I remember having every family celebration centered around "Greek Food" and smelling the incredible memories of greek food simmering away in the kitchen while the family argued politics and current happenings. Just the smell of lemon, garlic, oregano and rosemary bring back those amazing memories.

So, a friend of mine and I are spending Easter of 2020 isolated (Covid-19) and hanging out at home and he asked me to design and cook him something very Greek. Something very traditional. I sprang into action and put this amazing meal together from my memories of those amazing "family" celebrations.

The Manchester Greek Lemon Chicken, Red Potatoes and Carrots is a true attribute to that memory. The recipe (listed below or order it fully prepped though our online store) is an organic, healthy, gluten free, keto/paleo compliant interpretation of my memory of that. I manage to eat this slow cooked meal last night and honestly it was better than the memories :)

Ingredients: - Serves 4-5

Manchester Greek Lemon Chicken and Red Potatoes

Organic free range chicken breasts 1 lbs

Organic Lemon Juice . 1 (3TB)

Organic Lemon Slices . 4

Organic Extra Virgin Olive Oil 2 TBSP

Organic Small Red Potatoes 1/4 ed 4

Organic Crushed Tomatoes (Drained) 28 oz (1 can)

Organic Mushrooms sliced 1/2 cup

Organic carrots sliced 1/2 cup

Organic kalamata olives pitted 1/2 cup

Organic artichoke hearts 14 oz (1 can)

Organic diced yellow onion 1 cup

Freshly minced Gilroy garlic 4 cloves

Organic Greek Oregano 1 TBSP

Organic Rosemary 1 tsp

Organic Basil 1 tsp

Finely ground sea salt 1 tsp

Stone ground pepper 1 tsp

Organic low sodium chicken broth 1/2 cube

Water 8 ozs (1 cups)

Instructions:   Slow Cooker: Cook on “low” setting for 4 hours in a 6-quart crockpot or 6-8 hours in a 4-quart crockpot. (make sure your slow cooker is between a quarter to three quarters filled, any less the sauce will burn and any more the meal may not cook in time)

Pressure Cooker: 8 - 10 mins thawed out, 10-12 mins if from frozen   Top with: Chopped fresh parsley and crumbled feta cheese.

Serving Suggestion: with cauliflower rice, rice and/or green salad.   Disclaimer: All meals are produced in a kitchen that contains allergens including but not limited to wheat, soy, dairy, and shellfish.

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