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.

1 1/2 cups fat-free, low-sodium 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, crumbled
1 tablespoon snipped fresh dillweed or 1 teaspoon dried, crumbled
1/2 teaspoon ground cinnamon
1/4 teaspoon pepper
4 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded
8 ounces fat-free or low-fat plain yogurt
2 teaspoons fresh lemon juice
2 tablespoons chopped pistachio nuts
Fresh oregano, dillweed, and lemon zest (optional)

Preheat the oven to 375°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 dillweed, 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.

Meanwhile, stir together the yogurt and 2 teaspoons lemon juice.

To serve, spoon the yogurt mixture over the chicken, rice, and vegetables. Sprinkle with the remaining pistachios. Garnish with oregano, dillweed, and lemon zest.

Cook's Tip: If you’re freezing this dish, delay making the yogurt sauce. Prepare it shortly
before serving the reheated dish.