Greek Style Chicken With Lemon Pistachio Rice Recipes

GREEK STYLE CHICKEN WITH LEMON PISTACHIO RICE

Greek Style Chicken With Lemon Pistachio Rice image

Make and share this Greek Style Chicken With Lemon Pistachio Rice recipe from Food.com.

Provided by ratherbeswimmin

Categories One Dish Meal

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups fat-free 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 oregano)
1 tablespoon snipped fresh dill weed (or 1 teaspoon dried)
1/2 teaspoon cinnamon
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (about 4 oz. each)
8 ounces plain fat-free yogurt
2 teaspoons fresh lemon juice
2 tablespoons pistachio nuts

Steps:

In an 8-inch glass or metal baking dish, mix together the broth, rice, spinach, tomatoes, lemon zest, 2 tablespoons lemon juice, 2 tablespoons pistachios, oregano, dillweed, cinnamon, and pepper (may season with salt to taste).
Push the mixture to one side.
Add the chicken breasts to the baking dish.
Spoon a small amount of the rice mixture over them.
Cover with foil; bake in a 375 degree oven for 50-60 minutes or until chicken is no longer pink and the rice is tender.
Stir together the yogurt and 2 teaspoons lemon juice.
To serve: spoon yogurt mixture over the chicken, rice, and vegetables; sprinkle the remaining pistachios over the top.

Nutrition Facts : Calories 338.7, Fat 6, SaturatedFat 1.2, Cholesterol 69.6, Sodium 364.2, Carbohydrate 34.2, Fiber 5, Sugar 8.3, Protein 37.9

GREEK LEMON CHICKEN AND POTATOES

Greek Lemon Chicken and Potatoes image

I don't have the energy or courage to cater for a living but, if I did, this Greek lemon chicken and potatoes would be one of my go-to entrees, and not just for big, fat weddings. It's a proven crowd-pleaser, simple to make, and easy on the wallet.

Provided by Chef John

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 1h

Yield 4

Number Of Ingredients 12

Ingredients

4 pounds skin-on, bone-in chicken thighs
1 tablespoon kosher salt
1 tablespoon dried oregano
1 teaspoon freshly ground black pepper
1 teaspoon dried rosemary
1 pinch cayenne pepper
½ cup fresh lemon juice
½ cup olive oil
6 cloves garlic, minced
3 russet potatoes, peeled and quartered
⅔ cup chicken broth, plus splash to deglaze pan
chopped fresh oregano for garnish

Steps:

Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.
Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.
Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.

Nutrition Facts : Calories 1138.8 calories, Carbohydrate 34.5 g, Cholesterol 283.6 mg, Fat 74.5 g, Fiber 3 g, Protein 80.4 g, SaturatedFat 17 g, Sodium 1865.5 mg, Sugar 2 g

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