Adapted from Real Simple.
1 pound boneless, skinless chicken breasts, chopped into 1 inch pieces
1 teaspoons kosher salt
1/4 teaspoon black pepper
1 small yellow onion, thinly sliced
2 carrots, diced
1 clove garlic, finely chopped
2 1/4 cups low-sodium chicken broth
1/4 teaspoon ground cinnamon
3/4 tablespoon finely grated ginger
1/3 cup plain fat-free greek yogurt
1/3 cup golden raisins
1/3 cup toasted almonds, chopped
2/3 cup basmati rice
4 sheets phyllo dough, thawed (optional)
Heat oven to 400° F.
Season the chicken pieces with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
Thoroughly coat a large Dutch oven or skillet with cooking spray over medium-high heat. Add the chicken and cook until browned, about 5 minutes per side. Transfer to a plate.
Add the onion, carrots, and garlic and cook for 1 minute. Pour in the broth and cook, stirring and scraping the bottom of the pan, for 1 minute.
Add the cinnamon, ginger, and the remaining salt and pepper. Bring to a boil. Remove from heat and whisk in the yogurt. Stir in the raisins, almonds, rice, and browned chicken.
Transfer to an oiled 8-by-11-inch baking dish or 2-quart casserole. If using the phyllo, liberally spray the tops of 6 sheets, stack them on top of one another, and place on the casserole, molding to fit. If not using the phyllo, cover the casserole with foil. Bake until golden, 25 to 30 minutes.