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  1. Preheat the oven to 375°F.
  2. 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.
  3. Add the chicken breasts. Spoon a small amount of the rice mixture over them. Cover with aluminum foil.
  4. Bake for 50 to 60 minutes, or until the chicken is no longer pink in the center and the rice is tender.
  5. Meanwhile, stir together the yogurt and 2 teaspoons lemon juice.
  6. To serve, spoon the yogurt mixture over the chicken, rice, and vegetables. Sprinkle with the remaining pistachios. Garnish with oregano, dillweed, and lemon zest.

Additional Tips

Serving size 3 ounces chicken and about 1 cup rice and vegetables

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

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Nutritional Info

Nutritional Analysis
Per serving
Calories Per Serving
Total Fat
6.5 g
Saturated Fat
1.0 g
Trans Fat
0.0 g
Polyunsaturated Fat
2.0 g
Monounsaturated Fat
2.5 g
67 mg
207 mg
32 g
6 g
8 g
37 g

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