Recipe: Greek-Style Chicken with Lemon-Pistachio Rice and Yogurt Sauce (using brown rice and spinach) (freeze ahead)

GREEK-STYLE CHICKEN WITH LEMON-PISTACHIO RICE

1 1/2 cups fat-free, low-sodium chicken broth
1 cup uncooked instant brown rice
1 (10 ounce) pkg frozen chopped spinach, thawed and squeezed dry
2 large tomatoes, chopped
2 teaspoons lemon zest
2 tablespoons plus 2 teaspoons fresh lemon juice, divided use
4 tablespoons chopped pistachio nuts, divided use
1 tablespoon finely chopped fresh oregano (or 1 teaspoon dried, crumbled oregano)
1 tablespoon snipped fresh dill weed (or 1 teaspoon dried, crumbled dill weed)
1/2 teaspoon ground cinnamon
1/4 teaspoon pepper
4 boneless, skinless chicken-breast halves (about 4 ounces each), all visible fat discarded
TO SERVE:
8 ounces fat-free or low-fat plain yogurt
2 teaspoons fresh lemon juice
2 tablespoons chopped pistachio nuts
Fresh oregano, dill weed, and lemon zest (optional garnish)

Preheat the oven to 375 degrees F.

In an 8-inch glass or metal baking 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. Push the mixture to the side.

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

Bake for 50 to 60 minutes or until the chicken is no longer pink in the center and the rice is tender.

TO SERVE:
Stir together the yogurt and the remaining 2 teaspoons lemon juice. Spoon the yogurt mixture over the chicken, rice and vegetables. Sprinkle with the remaining 2 tablespoons pistachios. Garnish with oregano, dill weed and lemon zest, if desired.

TO FREEZE AHEAD:
If you wish to freeze this dish, delay making the yogurt sauce. Prepare it shortly before serving the reheated dish.

Makes 4 servings (3 ounces chicken and about 1 cup rice and vegetables per serving)
Source: One-Dish Meals by the American Heart Association