2 tsp. chili powder
2 tsp. ground cumin
4 lg. chicken breast halves, boned and skinned (about 1 1/2 lbs.)
2 1/2 c. chicken broth
1 c. long grain rice
2/3 c. coarsely chopped onion
1/2 c. canned diced green chilies
1 lg. tomato, seeded and diced
1/4 c. plain low fat yogurt
2 tbsp. chopped cilantro

Combine chili powder and cumin, reserving 1 teaspoon rub remaining seasoning mixture onto chicken; set aside. Bring broth to a boil in 10 inch skillet. Stir in rice, onion, chilies and reserved seasonings. Arrange chicken breasts on top. Cover tightly, reduce heat and simmer 20 minutes. Remove from heat. Stir in tomato. Let stand covered until all liquid is absorbed, about 5 minutes. Spoon yogurt over chicken. Sprinkle with cilantro. Makes 4 servings. (Calories from fat: 6%)