Middle Eastern Chicken and Rice

Ingredients:

• 600 g thinly sliced ​​skinless and boneless chicken breasts
• 1 and 1/4 tbsp. basmati rice
• 5 cups (85 g) young spinach leaves (loosely packed)
• 2 tbsp (30 g) butter
• 1 small onion, chopped
• 1/4 cup coarsely chopped dried apricots
• 3/4 tsp ground cumin
• 1/4 tsp ground cinnamon
• Salt and ground black pepper
• Juice of 1 lemon
• 1/4 cup low-fat natural yogurt
• 3 tablespoons coarsely chopped almonds

Preparation:

1. In a medium saucepan, melt a tablespoon of butter over medium heat. Add the onion and cook, stirring occasionally, until softened, 3 minutes. Add the rice and cook gently, stirring, for 2 minutes.
   
   Add 2 cups water, dried apricots, cumin, cinnamon, and 1/4 teaspoon salt. Increase heat to medium-high and bring to a boil. Reduce heat to low, stir, then cover and simmer until rice is tender, about 15 minutes. Remove from heat. Stir in spinach (do not stir). Let sit, covered, until greens have wilted, about 7 minutes.
2. Meanwhile, season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Melt the remaining tablespoon of butter in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown, about 3 minutes per side. Drizzle with lemon juice.
   
   Add spinach to the rice and serve with the chicken. Divide the rice and chicken among bowls. Dilute the yogurt with a teaspoon of water and pour the sauce over the chicken. Sprinkle with almonds.