Mediterranean Chicken with Pepperoncini and Kalamatas

A bright flavorful spring or summer dish delicious any time of the year. Serve over couscous or white or brown rice.

Step: 1

Layer whole pepperoncini on the bottom of a slow cooker. Sprinkle the olive slices and garlic on top of the peppers.

Step: 2

Rinse chicken and pat dry. Place on top of pepperoncini mixture. Sprinkle chicken with 1 1/2 teaspoons paprika, the salt, pepper and lemon zest. Slowly pour in lemon juice.

Step: 3

Cover and cook on low 6 to 6 1/2 hours or until meat easily pulls away from bone. Remove chicken to a warm plate and cover to keep warm.

Step: 4

Turn slow cooker on high. Skim fat from cooking liquid. Whisk in sour cream until blended. Cover and simmer on high until heated through 8 to 10 minutes depending on your cooker. Stir in pepper and paprika.

Per Serving: 841 calories; protein 68.1g; carbohydrates 13.8g; fat 55.9g; cholesterol 248.7mg; sodium 2694.3mg.

Depriving yourself can lead to overeating , late-night snacking, and mindless eats and it’s for this reason that Riner encourages people to indulge in “fun” foods every once in a while.

Avoidance on late-night snacking and got eat , it is much important to include some fun foods (or what one may perceive as unnecessary ). It means , if we can be order the healthiest thing on the menu but come home and graze on chips, necessary we really wanted the junk food and should have just pleased it in the first place."

When it comes to dinner , much eat or eating too much of the bad item of food can lead to bad habit on sleeping. On the other side, a daylight food that is less than satiating can leave you wanting more and resulting in reaching for an eat bad food late-night side dish even closer to bedtime .