Yogurt Spiced Chicken With Rice Weight Watchers Food

YOGURT-SPICED CHICKEN WITH RICE WEIGHT WATCHERS

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.

WEIGHT WATCHERS SPICY CHICKEN SKILLET

Steps:

• Heat oil in a medium nonstick skillet over medium high heat.
• Add onion, green pepper, and garlic, stirring frequently until soft. about 8 minutes.
• Add Cajun seasoning, chili powder and cumin. Cook 1 minute.
• Add rice and stir constantly until grains are coated, about 1 minute.
• Add tomatoes and water; bring to a boil.
• Reduce heat and simmer, covered, for 15 minutes.
• Add chicken and olives; cook covered, until rice is tender and chicken is heated, about 5 more minutes.

SPICED CHICKEN THIGHS WITH YOGURT SAUCE

Steps:

• Cook brown rice according to package directions.
• Combine cumin and next 4 ingredients (through pepper) in a bowl; stir in 1/4 tsp salt. Sprinkle 1/3 spice mixture over chicken.
• Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add chicken to pan, spiced side down. Sprinkle other side of chicken with 1/3 spice mixture, keeping last 1/3 of spices in bowl. Cook chicken 6 minutes on each side or until done.
• Combine yogurt, remaining spice mixture, remaining 1/4 tsp salt, basil, and garlic in a bowl, stirring well.
• Serve with chicken and rice.

SOUTHWESTERN CHICKEN SKILLET (WW CORE)

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cover. Cook 4 minutes on each side or until cooked through (170 degrees F).
• Remove chicken from skillet; set aside. Add water, salsa, and corn to skillet; mix well. Bring to boil.
• Stir in rice. Reduce heat to low; cover. Simmer 5 minutes. Top rice mixture with chicken; sprinkle with cheese. Cover; simmer an additional 5 minutes or until cheese is melted and rice has absorbed liquid.

YOGURT-SPICED CHICKEN WITH CILANTRO RICE

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.