Photo of Jewelled wild rice & chicken bowl by WW

Jewelled wild rice & chicken bowl

6 - 9
PersonalPoints™ per serving
Total Time
25 min
10 min
15 min
Vibrant pomegranate seeds make this dish a sight to behold


Yellow Pepper

2 medium, deseeded and cut into thin strips

Calorie controlled cooking spray

4 spray(s)


2 teaspoons, 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


100 g, seeds

Mint, Fresh

20 g, leaves picked and chopped


1 zest(s) of 1

Lemon Juice, Fresh

1 tablespoons

0% fat natural Greek yogurt

200 g

Chicken breast, skinless, grilled

320 g, cut into thin slices


  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.


Griddled or poached white fish would work just as well in this dish.