Creamy Lemon Chicken with Potatoes and Artichokes

This recipe takes a little time to cook but it’s done in the slow cooker. Start it in the morning or early afternoon and it will be done for dinner. I’ve used beets and zucchini in addition to the potatoes. This recipe is from Clean Eating Magazine.


  • 6 red skinned potatoes, quartered
  • 1 large bell pepper, seeded and thinly sliced
  • 6 chicken breasts (I used 4 and cut them into large chunks about the size of the potatoes)
  • sea salt and pepper
  • 1 Tbsp olive oil
  • 3 cloves garlic, minced
  • 2 cups broth (I used my favorite veggie broth bullion cubes, but any broth will do)
  • 1/4 cup fresh squeezed lemon juice
  • 1/4 cup plain greek yogurt (I used almond milk to keep it dairy free)
  • 2 Tbsp arrowroot
  • 12 oz frozen artichokes, thawed
  • 3 Tbsp chopped fresh dill


Line bottom of the slow cooker with potatoes. Lay bell pepper on top. Cook on low.
Season chicken with salt and pepper. In a large skillet (I used a cast iron skillet), letting it brown on each side (about 6 min on each side). Add the garlic to the chicken and cook for 3 min or so.
Arrange chicken over the top of the potatoes and bell pepper, pouring garlic and sauce over the chicken evenly. Pour broth into the slow cooker. Cover and cook for 6 hours on low (Mine was done around 5 hours)
Remove chicken and potatoes from the slow cooker. Ladle out about a 1/4 cup of liquid from slow cooker. Add lemon juice, yogurt (or almond milk), and arrowroot. Whisk until smooth. Stir mixture back into the slow cooker. Stir in artichoke hearts and dill. Return chicken into the pot. Turn heat on high and cook for another 30 min.

Black Bean Mushroom and Quinoa Stuffed Peppers

These are so healthy and so wonderful to eat!! They come together quickly but taste like you spent hours on them. Quinoa is loaded with protein, fiber, Iron, B Vitamins, Magnesium, Calcium and Potassium. The black beans make it a protein powerhouse. I actually added chunks of organic chicken breast which puts it over the top. The added garlic and pinch of cayenne make for a zesty fun meal.

  • 2 Tbsp olive oil
  • 1 med onion, diced
  • 3 cloves garlic, minced
  • 2 cups chopped mushrooms
  • 1 Tbsp chili powder (I actually used Trader Joe’s Chili seasoning with lime for an added zest but regular will do)
  • 1 tsp salt
  • 1 pint organic cherry tomatoes, diced
  • 1 Tbsp tomato paste
  • powdered garlic to taste
  • 1 cup cooked quinoa (make according to directions, I use veggie broth instead
  • of plain water for added flavor)
  • 1 can organic black beans
  • 1 or 2 pinches of cayenne
  • fresh cilantro for garnish

Preheat oven for 350 degrees
Prepare peppers: In a large pot, filled half way full with water, bring to a rolling boil. Cut the tops off the peppers, remove seeds and cut in half. Boil peppers for 5 min and drain.

While water is boiling, heat oil in a large pot. Saute the onions for 3- 5 min. Add garlic and mushrooms, saute for another 5 or so min or until mushrooms soften. Stir in chili powder and salt. Add tomatoes. Cook until tomatoes start to break down (about 15 min or so). Stir in tomato paste until well mixed. Add cayenne. Stirring, add quinoa. Reduce heat and cover. Let simmer for about 20 min.

Stuff each pepper with filling. Top with garnish and serve.