Servings: 8; serve with brown rice or quinoa.
Ingredients:
- 2 cups chopped onion (about 1 large)
- 1/2 cup pitted kalamata olives, coarsely chopped
- 1/2 cup julienne-cut drained oil-packed sun-dried tomato halves
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons bottled minced garlic
- 1 teaspoon Greek seasoning mix
- 1/2 teaspoon Celtic Sea Salt
- 1/4 teaspoon freshly ground black pepper
- 1 (4-pound) boneless turkey breast, trimmed
- 1/2 cup fat-free, less-sodium chicken broth, divided
- 3 tablespoons arrowroot powder
Directions:
1. Combine first 9 ingredients in a crock pot. Add 1/4 cup chicken broth. Cover and cook on low for 7 hours.
2. Combine remaining 1/4 cup broth and arrowroot in a small bowl; stir with a whisk until smooth. Add broth mixture to crock pot. Cover and cook on low for 30 minutes. Cut turkey into slices.
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