Meal Prep

Ancho-Honey Chicken & Vegetable Rice

with Toasted Pepitas & Lime Yogurt

35 MIN

4 Servings

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From the Test Kitchen

Save time during the week with this Meal Prep dish, perfect for making ahead! This vibrant dish combines tender chicken—cooked with honey and ancho chile paste—and sautéed poblano pepper stirred into hearty brown rice. It's all topped with juicy marinated tomatoes and a dollop of creamy lime yogurt.
3-12 PersonalPoints range per serving
To learn more about WW's Points program, visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

600 Calories or Less

Nutrition

PER SERVING
Calories

560 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Boneless Chicken Breast Pieces
1⅛ cups Brown Rice
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
2 Red Onions
½ lb Grape Tomatoes
1 Lime
2 Poblano Peppers
2 Tbsps Ancho Chile Paste
2 Tbsps Raw Pepitas
½ cup Plain Nonfat Greek Yogurt
4 tsps Honey

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the glaze

Remove the honey from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Halve, peel, and thinly slice the onions. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons. Quarter the lime. Halve the tomatoes. Place in a bowl. Add the juice of 2 lime wedges and a drizzle of olive oil; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes; taste, then season with salt and pepper if desired. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, combine the honey (kneading the packet before opening), chile paste, and 1/3 cup of water. Season with salt and pepper.

2 Cook the rice

In a medium pot, combine the rice, a big pinch of salt, and 2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

3 Toast the pepitas

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pepitas; season with salt, pepper, and a pinch of the spice blend. Cook, stirring frequently, 1 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Transfer to a paper towel-lined plate and immediately season with salt. Wipe out the pan.

4 Cook the vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onions and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened and browned. Transfer to a bowl; cover with foil to keep warm.

5 Cook & glaze the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the remaining spice blend. Toss to coat. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until browned. Add the glaze (carefully, as the liquid may splatter). Cook, stirring frequently, 3 to 4 minutes, or until the chicken is coated and cooked through. Turn off the heat; stir in the juice of the remaining lime wedges. Taste, then season with salt and pepper if desired.

6 Finish & serve your dish

In a bowl, combine the yogurt and lime zest; season with salt and pepper. To the pot of cooked rice, add the cooked vegetables. Stir to combine. Taste, then season with salt and pepper if desired.

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish.

FINISH & SERVE: Serve the finished rice topped with the glazed chicken (including any glaze from the pan), marinated tomatoes (including any liquid), and lime yogurt. Garnish with the toasted pepitas. Enjoy!

REHEATING INSTRUCTIONS: If you saved the dish for later, reheat the rice and chicken in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.

Tips from Home Chefs