Chicken with Scallion-Lime Sauce and Sweet Carrot Rice, side of veggies

I'm posting this recipe straight out of Rachael Ray's Express Lane Meals cookbook. The only change I made was to call it 6 servings instead of 4. Rachael really piles it on! Her way is 14 points per serving!

Chicken with Scallion-Lime Sauce and Sweet Carrot Rice, Veggie side of your choice
Makes 6 servings
11 points per serving (not counting your veggie)
(points updated for the new WW program)
Approximate cost for this meal $6

4 Tablespoons EVOO
3 large carrots, peeled and grated
salt and pepper
1 1/2 cups white rice
3 cups chicken stock
1 teaspoon dried thyme
zest and juice of 2 limes
1 1/2 pounds boneless, skinless chicken breasts
3 large garlic cloves, chopped
1/2 teaspoon red pepper flakes
1 teaspoon ground coriander
3 bunches of scallions, about 15, roots trimmed, sliced
1/4 cup fresh flat leaf parsley
2 Tablespoons unsalted butter

Heat a medium pot with a tight fitting lid over medium-high heat. Add about 1 tablespoon of the EVOO. Add the grated carrots and a little salt and pepper and cook, stirring, for 1 minute. Add the rice and stir to coat in the oil and distribute the carrots. Add 2 1/2 cups of the chicken stock. Bring the stock to a boil, cover the pot and reduce the heat to a simmer. Cook for 15-18 minutes, until the rice is tender.

Preheat a large skillet over medium high heat. While the pan is heating up, combine 2 tablespoons of the EVOO, the thyme, lime zest, salt and pepper in a shallow dish. Add the chicken breasts and coat thoroughly in the mixture. Add the seasoned chicken to the skillet and cook for 5-6 minutes on each side, or until cooked through. Transfer the chicken to a plate and cover it loosely with aluminum foil. Return the skillet to the heat; add the remaining tablespoon of EVOO. Add the garlic, red pepper flakes and coriander. Cook, stirring constantly for about 1 minute, then add the scallions and cook for 1 minute, again stirring constantly. Add the lime juice and the remaining chicken stock and continue to cook for about 2 minutes. Turn the heat off and add the parsley and butter, stirring until the butter is completely melted.

To serve, slice the chicken on a slight angle. Place it on top of rice on each plate. Pour scallion lime sauce over chicken.

Each serving is 1 1/3 cups cooked carrots and rice, 4 ounce piece of chicken and a generaous tablespoon of scallion lime sauce.
Plus a serving of your choice of veggie (account for points)

What we thought~
We all like this recipe. We've had it many times. I like the tang of the lime with the sweetness of the carrots. And of course, the heat form the pepper flakes. As Rachael would say - YUM-O!!

You could cut the points slightly by reducing the oil and butter a bit but I felt that 9 points plus a zero point veggie was a reasonable enough point count for dinner so I left it as is.