Greek Style Chicken With Lemon Pistachio Rice

Submitted by ratherbeswimmin

"From AHA's One Dish Meals. Mom and dad liked this one and asked me to post."

 

• Ready In: 1hr 45mins
• Ingredients: 15
• Serves: 4

ingredients

• 354.88 ml fat-free chicken broth
• 236.59 ml uncooked instant brown rice
• 283.49 g frozen chopped spinach, thawed and squeezed dry
• 2 large tomatoes, chopped
• 9.85 ml lemon zest
• 29.58 ml fresh lemon juice
• 29.58 ml chopped pistachio nuts
• 14.79 ml finely chopped fresh oregano (or 1 teaspoon dried oregano)
• 14.79 ml snipped fresh dill weed (or 1 teaspoon dried)
• 2.46 ml cinnamon
• 1.23 ml pepper
• 4 boneless skinless chicken breast halves (about 4 oz. each)
• 226.79 g plain fat-free yogurt
• 9.85 ml fresh lemon juice
• 29.58 ml pistachio nuts

directions

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.