The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Brazilian-spiced chicken with arroz verde
Our succulent spiced chicken packs a flavour punch! Grilled with colourful veg and our Brazilian tempero baiano-style spice blend, it’s served up on a bed of arroz verde – that’s rice infused with herbs, spinach and chilli. Add a cooling yogurt drizzle for a dish that’s tasty, vibrant and beautifully balanced.
SWK: Source of fibre
SWK: High protein
Plants 6
Serving size
Ingredients
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 80g baby corn
- 1 pepper
- 2 skinless chicken breasts
- 1 tbsp tempero baiano-style blend (Fine Sea Salt, Sweet Paprika Powder, Cumin, Garlic Granules, Coriander, Cayenne Pepper, Black Pepper, Onion Powder, Chilli Flakes, Turmeric, Parsley, Oregano.)
- 140g basmati rice
- 1 onion
- 2 garlic clove
- 1 handful of fresh flat-leaf parsley
- 1 handful of fresh coriander
- 80g baby spinach
- 1 chilli
- 1 tbsp red wine vinegar (red wine vinegar (100%))
Nutritional Information
Calories: 499
Protein: 45g
Carbs: 75g
Fat: 3.9g
Ingredients
- 2 tbsp tempero baiano-style blend (Fine Sea Salt, Sweet Paprika Powder, Cumin, Garlic Granules, Coriander, Cayenne Pepper, Black Pepper, Onion Powder, Chilli Flakes, Turmeric, Parsley, Oregano.)
- 4 skinless chicken breasts
- 2 pepper
- 160g baby corn
- 280g basmati rice
- 4 garlic clove
- 2 onion
- 2 tbsp red wine vinegar (red wine vinegar (100%))
- 2 x chilli
- 160g baby spinach
- 2 handful of fresh coriander
- 1 handful of fresh flat-leaf parsley
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 498
Protein: 45g
Carbs: 75g
Fat: 3.8g
Brazilian-spiced chicken with arroz verde
Our succulent spiced chicken packs a flavour punch! Grilled with colourful veg and our Brazilian tempero baiano-style spice blend, it’s served up on a bed of arroz verde – that’s rice infused with herbs, spinach and chilli. Add a cooling yogurt drizzle for a dish that’s tasty, vibrant and beautifully balanced.
Cook time:
25 mins
Cuisine:
South American
Food group:
Poultry
Allergens: Milk
Cooking Instructions
Before you start
- 1x baking tray lined with foil
- 1x saucepan
- 1x non-stick frying pan
Ready for a grilling?
- Heat your grill to high.
- Halve the baby corn lengthways, then deseed the peppers and cut into thick slices.
- Put the chicken on a baking tray lined with foil. Scatter the corn and peppers around it, then sprinkle on three-quarters of the tempero baiano-style blend.
- Spritz with cooking spray, mix well on the tray to coat and grill for 10-12 mins until the chicken is cooked through.
Boil the rice
- Meanwhile, cook the rice in boiling water for 10-12 mins, then drain.
Time to fry!
- At the same time, peel and finely dice the onions, then peel and finely chop the garlic. Spritz a large non-stick frying pan with cooking spray and put it over a medium heat. Fry the onions for 5-7 mins until softened, then add the garlic and cook for 2 mins.
Gather your greens
- Finely chop the parsley and coriander, then gather the spinach into a tight bunch and chop. Finely dice the chillies (deseed for less heat).
- Add the herbs, spinach, chillies (to taste) and the remaining tempero baiano blend to the onions. Cook for 1-2 mins until the spinach has wilted.
- Stir the rice and vinegar into the greens.
Dish up
- Top the rice with the grilled chicken and veg, then drizzle over the yogurt to serve.