I love to incorporate lots of herbs and spices into my recipes! Each type of herb and spice, like the once found in this yummy recipe, has enzymes that help with digestion and micronutrient extraction. 

Phase 3 | Serves 8  
Prep time: 15 minutes | Cook time: 4 hours (slow cooker)

Ingredients

1 Tbls. olive oil
8 boneless, skinless chicken thighs
1/2 cup chicken broth
3 cloves garlic, minced
1 1/2 tsp. dried oregano
1/2 tsp. salt
3/4 tsp. freshly ground black pepper
1 Meyer lemon (or regular lemon)
1/3 cup pitted kalamata olives
Wild rice, for serving

 Directions

1. In a large skillet over medium-high heat, brown the chicken thighs in olive oil. Transfer the chicken to the slow cooker.
   
   
2. Add the chicken broth to the hot skillet and scrape up the browned bits from the bottom of the pan. Add the broth mixture to the slow cooker, along with the garlic, oregano, salt, and pepper.
   
   
3. Cut enough thin slices from the Meyer lemon to cover the chicken, and lay them on top. Squeeze the remaining lemon juice into the slow cooker. Scatter the kalamata olives on top. Cover and cook on low for 4 hours. Serve with wild rice to soak up the lemony broth.