Jewelled wild rice & chicken bowl
6
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Vibrant pomegranate seeds make this dish a sight to behold
Ingredients
Yellow pepper
2 medium, deseeded and cut into thin strips
Calorie controlled cooking spray
4 spray(s)
Paprika
2 teaspoon(s), 1/2 tbsp, plus an extra 1/2 tsp to serve
Ben's Original Long Grain & Wild Microwave Rice
2 pack(s)
Carrots, raw
1 medium, grated
Pomegranate
100 g, seeds
Mint, Fresh
20 g, leaves picked and chopped
Lemon
1 zest(s) of 1
Lemon Juice, Fresh
1 tablespoon(s)
0% fat natural Greek yogurt
200 g
Chicken breast, skinless, grilled
320 g, cut into thin slices
Instructions
1
Preheat the oven to 220°C, fan 200°C, gas mark 7. Put the peppers on a large baking tray, mist with cooking spray, toss with ½ tbsp smoked paprika and season well. Roast for 15 minutes, or until tender.
2
Microwave the rice to pack instructions then set aside for 5 minutes to cool. In a large bowl, combine the cooled rice, carrot, pomegranate seeds, mint, lemon zest and juice, then season to taste. Gently stir in the peppers until combined.
3
Put the yogurt in a bowl and sprinkle over the extra smoked paprika. Divide the rice mixture between bowls then top with the sliced chicken and serve with the yogurt on the side.
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