Greek Style Chicken With Lemon Pistachio Rice

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 1/2 cups fat-free chicken broth
• 1 cup uncooked instant brown rice
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 2 large tomatoes, chopped
• 2 teaspoons lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped pistachio nuts
• 1 tablespoon finely chopped fresh oregano (or 1 teaspoon dried oregano)
• 1 tablespoon snipped fresh dill weed (or 1 teaspoon dried)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon pepper
• 4 boneless skinless chicken breast halves (about 4 oz. each)
• 8 ounces plain fat-free yogurt
• 2 teaspoons fresh lemon juice
• 2 tablespoons pistachio nuts

Recipe

• 1 in an 8-inch glass or metal baking dish, mix together the broth, rice, spinach, tomatoes, lemon zest, 2 tablespoons lemon juice, 2 tablespoons pistachios, oregano, dillweed, cinnamon, and pepper (may season with salt to taste).
• 2 push the mixture to one side.
• 3 add the chicken breasts to the baking dish.
• 4 spoon a small amount of the rice mixture over them.
• 5 cover with foil; bake in a 375 degree oven for 50-60 minutes or until chicken is no longer pink and the rice is tender.
• 6 stir together the yogurt and 2 teaspoons lemon juice.
• 7 to serve: spoon yogurt mixture over the chicken, rice, and vegetables; sprinkle the remaining pistachios over the top.