Photo of Chicken with green rice by WW

Chicken with green rice

Points® value
Total Time
40 min
10 min
30 min


Oregano, Dried

1 tablespoon(s), level


2 teaspoon(s), level, smoked


1 teaspoon(s)

Ground Cumin

1 teaspoon(s), level


½ teaspoon(s)

Lime Juice, Fresh

50 ml


4 clove(s), crushed

Olive Oil

1½ tablespoon(s)

Chicken breast, skinless, raw

4 medium

Coriander, fresh

20 g, plus extra to serve


120 g, young leaf

Spring Onions

4 medium, trimmed

Chilli, green or red

1 individual, green

Chicken stock cube(s)

1 cube(s), to make 500ml stock

Brown Rice, dry

240 g

Calorie controlled cooking spray

4 spray(s)


  1. Mix together the oregano, spices, lime juice, garlic and 1 tbsp of the oil to make a paste. Put the chicken breasts between two pieces of clingfilm and, using a rolling pin, flatten to a thickness of 2cm. Put the chicken in a shallow dish and spread over the paste. Cover and set aside to marinate for 30 minutes.
  2. Preheat the oven to 200°C, fan 180°C, gas mark 6. To make a sauce for the green rice, blitz the coriander, spinach, spring onions, chilli and stock in a blender.
  3. Heat the remaining oil in a large pan and fry the rice for 2-3 minutes. Stir in the green sauce and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes. Remove from the heat and leave to stand with the lid on for 15 minutes. Season to taste.
  4. Meanwhile, heat an ovenproof frying pan over a medium heat and mist with cooking spray. Sear the chicken for 2-3 minutes each side, then transfer to the oven and bake for 5 minutes.
  5. Slice the chicken and serve with the rice, garnished with the fresh coriander.


Try serving with griddled corn on the cob and a fresh tomato and onion salsa.