Best Rosemary Chicken With Wild Rice Weight Watchers Recipes

Rosemary Chicken With Wild Rice (Weight Watchers) image

Provided by Chris Kelley

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup wild rice
1 tablespoon olive oil
1 1/4 lbs skinless chicken breasts, cubed
2 carrots, diced
1 tablespoon dried rosemary leaves, crumbled
1/4 cup reduced-calorie orange marmalade
1/4 cup Dijon mustard
1/4 teaspoon garlic powder
1/8 teaspoon ground pepper

Steps:

Cook the rice according to package directions.
In a large nonstick skillet, heat the oil. Saute the chicken and carrots, stirring frequently, 3-4 minutes.
Stir in the rosemary.
Cook until chicken is cooked through, 3-4 minutes longer.
Stir in the marmalade, mustard, garlic powder, and pepper.
Cook, stirring frequently about 3 minutes.
Add the rice, toss to combine.

Nutrition Facts : Calories 236.9, Fat 4.2, SaturatedFat 0.7, Cholesterol 55, Sodium 194.6, Carbohydrate 23.2, Fiber 2.8, Sugar 1.9, Protein 26.5

Yogurt-Spiced Chicken With Rice Weight Watchers image

Provided by SolightlyUK

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

150 g nonfat plain yogurt
1 1/2 tablespoons curry powder
2 tablespoons coriander, divided between rice and chicken
4 chicken breasts, skinless, raw
150 g basmati rice
1 vegetable stock cubes or 1 beef bouillon cube
1 medium carrot, grated
1 medium red pepper, deseeded and chopped
1 green chilies or 1 red chili, deseeded and chopped
1 tablespoon mint

Steps:

Mix the yogurt and curry powder together in a glass or plastic bowl and add the first T of chopped coriander.
Place the chicken breasts between sheets of cling film, then use a meat mallet or rolling pin to beat them out until slightly flattened. Add them to the yogurt mixture, stirring to coat. Cover, chill and leave to marinate for at least 30 minutes or overnight.
Cook the rice with the stock cube until tender. Drain and rinse with cold water to cool quickly. add the carrot, red pepper, chilli, mint and remaining T of coriander.
Grill the chicken breasts for about 6 minutes on each side until thoroughly cooked.
Serve chicken with rice salad.