Greek Style Chicken With Lemon Pistachio Rice |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 4 |
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From AHA's One Dish Meals. Mom and dad liked this one and asked me to post. Ingredients:
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 |
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.
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