Greek-Style Chicken With Lemon-Pistachio Rice

Name: Greek-Style Chicken With Lemon-Pistachio Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup fat-free, low-sodium chicken broth; 1 cup uncooked instant brown rice; 10 oz. frozen chopped spinach, thawed and squeezed dry; 2 lg. tomatoes, chopped; 2 tsp. lemon zest; 4 tbsp. fresh lemon juice; 4 tbsp. chopped pistachio nuts; 1 tbsp. finely chopped fresh oregano; 1 tsp. dried, crumbled oregano; 1 tbsp. snipped fresh dill weed; 1 tsp. dried, crumbled dill weed; 1/2 tsp. ground cinnamon; 1/4 tsp. pepper; 4 (4 oz. each) boneless, skinless chicken breast halves, all visible fat discarded; 8 oz. fat-free; low-fat plain yogurt; Fresh oregano, dill weed, and lemon zest (optional garnish)

Servings: persons

1-1/2 cup fat-free, low-sodium chicken broth
1 cup uncooked instant brown rice
10 oz. frozen chopped spinach, thawed and squeezed dry
2 lg. tomatoes, chopped
2 tsp. lemon zest
4 tbsp. fresh lemon juice
4 tbsp. chopped pistachio nuts
1 tbsp. finely chopped fresh oregano
1 tsp. dried, crumbled oregano
1 tbsp. snipped fresh dill weed
1 tsp. dried, crumbled dill weed
1/2 tsp. ground cinnamon
1/4 tsp. pepper
4 (4 oz. each) boneless, skinless chicken breast halves, all visible fat discarded
8 oz. fat-free
low-fat plain yogurt
Fresh oregano, dill weed, and lemon zest (optional garnish)

1
Preheat the oven to 375F.
2
In an 8-inch glass or metal casserole dish, stir together the broth, rice, spinach, tomatoes, lemon zest, 2 tablespoons lemon juice, 2 tablespoons pistachios, 1 tablespoon oregano, 1 tablespoon dill weed, cinnamon and pepper.
3
Push the mixture to the side.
4
Add the chicken breasts.
5
Spoon a small amount of the rice mixture over them.
6
Cover with aluminum foil.
7
Bake for 50 to 60 minutes, or until the chicken is no longer pink in the center and the rice is tender.
8
Meanwhile, stir together the yogurt and 2 teaspoons lemon juice.
9
To serve: Spoon the yogurt mixture over the chicken, rice and vegetables.
10
Sprinkle with the remaining 2 tablespoons pistachios.
11
Garnish with oregano, dill weed and lemon zest, if desired.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1-1/2 cup fat-free, low-sodium chicken broth, 1 cup uncooked instant brown rice, 10 oz. frozen chopped spinach, thawed and squeezed dry, 2 lg. tomatoes, chopped, and more.

Yes, Greek-Style Chicken With Lemon-Pistachio Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!