Photo of One-pot coriander chicken and rice by WW

One-pot coriander chicken and rice

Total Time
50 min
20 min
30 min
Bite-sized pieces of chicken breast are coated in a spice blend that’s heavy on coriander, giving them the flavor of a street-cart favorite. The rice is kept simple but savory, and the cucumber-tomato salad is the ideal finishing touch because it adds freshness, crunch, and zing. You can use brown basmati rice if you’d like; just increase the simmering time from 15 minutes to 30. If you have any leftovers, store them separately so you can reheat the rice mixture and keep the salad raw.


Uncooked boneless skinless chicken breast

1 pound(s), cut into small bite-sized pieces

Kosher salt

1 tsp, divided

Ground coriander

1 tsp

Ground cumin

½ tsp

Garlic powder

½ tsp

Cayenne pepper

¼ tsp

Cooking spray

5 spray(s)

Olive oil

1 Tbsp

Uncooked onion

1 cup(s), chopped


3 clove(s), minced

Uncooked basmati rice

1 cup(s)

Unsalted chicken stock

1¾ cup(s)

English cucumber

¾ cup(s), sliced, diced

Grape tomatoes

¾ cup(s), chopped

Fresh parsley

¼ cup(s), flat-leaf, chopped

Fresh lemon juice

1 Tbsp


  1. Combine chicken, ¼ tsp salt, coriander, cumin, garlic powder, and cayenne pepper; toss well to coat. Heat a large nonstick skillet over medium-high heat. Spray pan with cooking spray and add chicken mixture. Cook until browned and done, about 5 minutes. Remove chicken from pan.
  2. Heat oil in skillet over medium-high heat. Add onion and garlic; sauté 4 minutes. Add rice; cook 1 minute, stirring constantly. Add chicken stock and ½ tsp salt and bring to a boil. Reduce heat to low, cover, and simmer 15 minutes. Stir in chicken and remove from heat. Let stand 5 minutes.
  3. Combine cucumber, tomatoes, parsley, lemon juice, and remaining ¼ tsp salt. Serve with rice mixture.
  4. Serving size: 1½ cups rice mixture and about ⅓ cup cucumber mixture