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Receta Greek Style Chicken With Lemon Pistachio Rice
by Global Cookbook

Greek Style Chicken With Lemon Pistachio Rice
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Ingredientes

  • 1 1/2 c. fat-free, low-sodium chicken broth
  • 1 c. uncooked instant brown rice
  • 10 ounce frzn minced spinach, thawed and squeezed dry
  • 2 lrg tomatoes, minced
  • 2 tsp lemon zest
  • 2 Tbsp. fresh lemon juice
  • 2 Tbsp. minced pistachio nuts
  • 1 Tbsp. finely minced fresh oregano or possibly 1 tsp. dry, crumbled
  • 1 Tbsp. snipped fresh dillweed or possibly 1 tsp. dry, crumbled
  • 1/2 tsp grnd cinnamon
  • 1/4 tsp pepper
  • 4 x boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded
  • 8 ounce fat-free or possibly low-fat plain yogurt
  • 2 tsp fresh lemon juice
  • 2 Tbsp. minced pistachio nuts

Direcciones

  1. Fresh oregano, dillweed, and lemon zest (optional)
  2. Directions:Preheat the oven to 375 F.
  3. In an 8-inch glass or possibly metal baking dish, stir together the broth, rice, spinach, tomatoes, lemon zest, 2 Tbsp. lemon juice, 2 Tbsp. pistachios, 1 Tbsp. oregano, 1 Tbsp. dillweed, cinnamon, and pepper. Push the mix to the side.
  4. Add in the chicken breasts. Spoon a small amount of the rice mix over them. Cover with aluminum foil.
  5. Bake for 50 to 60 min, or possibly till the chicken is no longer pink in the center and the rice is tender.
  6. Meanwhile, stir together the yogurt and 2 tsp. lemon juice.
  7. To serve, spoon the yogurt mix over the chicken, rice, and vegetables. Sprinkle with the remaining pistachios. Garnish with oregano, dillweed, and lemon zest.
  8. Serves 4; 3 ounces chicken and about 1 c. rice and vegetables per serving
  9. Cook's Tip:If you're freezing this dish, delay making the yogurt sauce. Prepare it shortly before serving the reheated dish.
  10. 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.
  11. American Heart Association One-Dish Meals Cookbook