The bright Mediterranean flavors of Greece are attributed to the use of fresh lemons and the creative combinations of herbs and spices. There is nothing better than to experience Greece in the springtime when you can smell the sweet blossoms from the local lemon trees.
Ingredients:
- 1 1/2 cups fat-free, low-sodium chicken broth
- 1 cup uncooked, instant brown rice
- 2 cups of packed baby spinach leaves
- 2 large tomatoes (chopped)
- 3 Tablespoons fresh lemon juice
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon pepper
- 4 boneless, skinless chicken breast halves (about 4 ounces each)
- 2 Tablespoons fresh parsley for garnish
- 4 lemon slices for garnish
- For Yogurt Sauce:
- 8 oz. plain fat-free Greek yogurt
- 2 teaspoons fresh lemon juice
Directions:
- Preheat oven to 375F.
- In an 8-inch baking dish, mix the broth, rice, spinach, tomatoes, 3 tablespoons lemon juice, garlic, oregano, thyme, cinnamon, and pepper. Place the mixture to the side of the baking dish.
- Add the chicken breasts. Spoon some of the rice mixture over the chicken. Cover with aluminum foil.
- Bake for 50-60 minutes, or until the chicken is cooked thoroughly and the rice is tender.
- In a separate bowl, stir together the yogurt and 2 teaspoons lemon juice.
- When ready to serve, spoon the yogurt mixture over the chicken dish.
- Garnish with lemon slices and parsley.
- Serves 4.
Nutrition facts per serving: 357 calories, 7.3 grams fat, 41 grams protein, 32 grams carbohydrate, 284 mg sodium