Greek style chicken w lemon pistachio rice

Prep:15minCook:50min

When you remove this meal from the oven, you'll think you're in a kitchen in Greece. The aroma is a delightful portent of good things to come. Serving is 3 oz chicken, about 1 C rice and vegetables

Updated at: Mon, 04 Sep 2023 22:04:32 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories274.6 kcal (14%)

Total Fat4.4 g (6%)

Carbs38.5 g (15%)

Sugars7.9 g (9%)

Protein21.5 g (43%)

Sodium180.8 mg (9%)

Fiber5.5 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 ½ cupsfat free low sodium chicken broth

1 cupinstant brown rice

uncooked

10 ozfrozen spinach

thawed and squeezed dry

2tomatoes

large, chopped

2 teaspoonslemon zest

2 tablespoonslemon juice

2 tablespoonspistachio nuts

chopped

1 tablespoonfresh oregano

finely chopped, or 1 teaspoon drie oregano

1 tablespoondill weed

fresh OR 1 tsp dried

½ teaspoonground cinnamon

¼ teaspoonpepper

boneless skinless chicken breast halves

8 ozfat free plain yogurt

or low fat

2 teaspoonsfresh lemon juice

2 tablespoonspistachio nuts

chopped

Instructions

Step 1

Preheat oven to 375 degrees F

Step 2

In an 8 in glass or metal baking dish, stir together the broth, rice, spinach, tomatoes, lemon zest, 2 tbsp lemon juice, 2 tbsp pistachio, 1 tbsp oregano, 1 tbsp dill weed, cinnamon, pepper. Push mixture to the side

Step 3

Add the chicken breasts. Spoon a small amount of the rice mixture over them. Cover with aluminum foil.

Step 4

Bake for 50-60 minutes, or until chicken is no longer pink in the middle and rice is tender

Step 5

Meanwhile, stir together yogurt and 2 tsp lemon juice

Step 6

To serve, soon yogurt mixture over the chicken, rice, vegetables. Sprinkle with remaining pistachios