Yields: 3 servings
Prep Time: 10 Minutes
Cooking time: 4 hours (or 8 hours on low)
Calories per serving of chicken: 240
Calories per serving of chicken + sides: 410
Macros per serving of chicken: 5 carbs /10 fat /34 protein
Macros per serving with chicken + sides: 44 carbs /10 fat /41 protein

Ingredients: 

450 grams boneless chicken thighs (use chicken breast to lower the fat)
3 cloves garlic, minced
1 tbsp. dried oregano
½ tbsp. rosemary
Lemon juice from 1 lemon
1/3 cup feta cheese
Salt and pepper
Cooking spray

Serve each serving with:

1 cup of cherry tomatoes
2 cups spinach (cooked or fresh)
1/3 large cucumber
1/3 bell pepper steamed
Yams (grams should be based on your own macros) or rice I used 125 grams

Instructions

1. Put chicken thighs in your slow cooker.
2. Lightly coat chicken thighs with cooking spray (olive oil or coconut oil) then coat with minced garlic, dried oregano, rosemary, lemon juice, salt and pepper
3. Cook on high for 4 hours.
4. Wash yams, poke with a fork 4-5 times. Bake for 1 hour at 425 degrees F. or till soft all the way through
5. Portion out the yams based on your macros (I used 125 grams)
6. When the chicken is done, top with feta cheese.
7. Weigh and portion into 3 equal portions.
8. Serve with yams, fresh tomatoes, spinach, bell peppers, and cucumber