Rosemary Chicken with Wild Rice Weight Watchers
Bursting with fresh, herbaceous flavor, this Rosemary Chicken with Wild Rice is a Weight Watchers-friendly recipe you’ll want to keep on repeat. Tender, golden-brown chicken breasts are seasoned with fragrant rosemary and paired with hearty wild rice simmered in low-sodium chicken broth for a light yet satisfying meal. A zesty pan sauce made with garlic and a splash of lemon juice adds a bright, tangy finish, while a sprinkle of fresh parsley brings a touch of freshness to every plate. Ready in just under an hour and with only 15 minutes of prep time, this wholesome dish is perfect for busy weeknights or an elegant, healthy dinner. Pair it with your favorite steamed veggies for a complete, guilt-free meal that’s as nourishing as it is delicious. Weight Watchers lovers will adore how this meal balances indulgence with smart portions and clean ingredients!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces skinless, boneless chicken breasts
- 1 cup wild rice
- 2 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 2 teaspoons fresh rosemary
- 2 cloves fresh garlic, minced
- 2 tablespoons lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Rinse the wild rice under cold water and drain.
In a medium-sized saucepan, combine the wild rice and chicken broth. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 30 minutes, or until the rice is tender.
While the rice cooks, prepare the chicken. Pat the chicken breasts dry with a paper towel and season both sides with salt, black pepper, and 1 teaspoon of fresh rosemary.
Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and cover to keep warm.
In the same skillet, add the minced garlic and remaining rosemary. Cook for 30 seconds, stirring to prevent burning, until fragrant.
Add the lemon juice to the skillet and stir, scraping up any browned bits from the bottom to create a light pan sauce.
Return the cooked chicken to the skillet, coating it in the pan sauce. Reduce the heat and allow it to simmer gently for 2-3 minutes.
Fluff the cooked wild rice with a fork and divide it among four plates. Place one chicken breast on top of each portion of rice.
Drizzle any remaining pan sauce over the chicken and rice. Garnish with freshly chopped parsley.
Serve immediately and enjoy this healthy and satisfying meal!
Nutrition Facts
Calories |
1894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 1859 mg | 81% | |
| Total Carbohydrate | 131.4 g | 48% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 3.0 g | ||
| Protein | 243.6 g | 487% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 106 mg | 8% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2384 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
