Yogurt Spiced Chicken With Rice Weight Watchers Recipes

YOGURT-SPICED CHICKEN WITH RICE WEIGHT WATCHERS

Yogurt-Spiced Chicken With Rice Weight Watchers image

Make and share this Yogurt-Spiced Chicken With Rice Weight Watchers recipe from Food.com.

Provided by SolightlyUK

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

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.

YOGURT-SPICED CHICKEN WITH CILANTRO RICE

Yogurt-Spiced Chicken With Cilantro Rice image

Make and share this Yogurt-Spiced Chicken With Cilantro Rice recipe from Food.com.

Provided by English_Rose

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup plain yogurt
2 tablespoons medium curry paste
4 chicken breasts
1 ounce butter
2 onions, halved and sliced
4 cardamom pods, squashed
10 ounces brown rice
3 cups chicken stock
2 tablespoons sliced almonds, toasted
1 red chili pepper, finely chopped (optional)
2 ounces cilantro, chopped

Steps:

Mix the yogurt and curry paste and toss with the chicken breasts.
Heat the butter in a wide shallow pan with a lid.
Cook the onion and cardamom for 5 minutes then tip in the rice and stock. Bring to a simmer, cover and cook until all the stock is absorbed and the rice is tender (you might need to add a little more stock).
Griddle or grill the chicken breasts until golden and cooked through.
Stir the almonds, chili and cilantro through the rice.
Slice the breasts and sit on top of the rice.

Nutrition Facts : Calories 707.6, Fat 27, SaturatedFat 9.9, Cholesterol 121.4, Sodium 430.9, Carbohydrate 70.6, Fiber 4, Sugar 8.9, Protein 44

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