Chicken with green rice
9
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ingredients
Oregano, Dried
1 tablespoon(s), level
Paprika
2 teaspoon(s), level, smoked
Turmeric
1 teaspoon(s)
Ground Cumin
1 teaspoon(s), level
Allspice
½ teaspoon(s)
Lime Juice, Fresh
50 ml
Garlic
4 clove(s), crushed
Olive Oil
1½ tablespoon(s)
Chicken breast, skinless, raw
4 medium
Coriander, fresh
20 g, plus extra to serve
Spinach
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)
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.