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One-pan chicken and spinach rice

One-pan chicken and spinach rice

Total Time
1 hr 10 min
15 min
55 min
If you’re yet to try wild rice now is the time to give it a go! It has a slightly nutty and earthy flavour that works well in this zesty, fuss-free dish.


Wild rice

½ cup(s), (80g)


1 medium

Cooked spinach

360 g, (use 400g fresh baby spinach)

Skinless chicken breast

250 g, cut into 3cm pieces

Light cream

2 tbs, thickened

Olive oil

2 tsp

Lemony all-round spice (WW Recipe)

1 tsp


  1. Cook rice in a saucepan of boiling, salted water for about 45 minutes or until tender. Drain.
  2. Meanwhile, finely grate 1 teaspoon rind from lemon. Cut lemon in half and squeeze out 1 tablespoon juice.
  3. Heat oil in a large non-stick frying pan over medium-high heat. Cook chicken, turning occasionally, for 5-6 minutes, until lightly browned. Stir in rice, all-round spice, lemon rind and juice. Add spinach and cook, stirring for a further 5 minutes or until spinach has wilted and chicken is cooked through. Stir in cream and season with salt and pepper. Serve.


Ingredient tip: Despite its name, wild rice is actually the seed of a type of grass, not a true rice grain. A good source of fibre and nutrients, you’ll find it at health food stores.