Greek-Style Chicken With Lemon-Pistachio Rice

• 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.

chicken broth, brown rice, spinach, tomatoes, lemon zest, lemon juice, pistachio nuts, fresh oregano, oregano, dill, dill weed, ground cinnamon, pepper, chicken breast halves, lowfat plain yogurt, fresh oregano

Taken from www.foodgeeks.com/recipes/18419 (may not work)