Heart-Healthy Chicken and Chorizo Paella
Packed with vibrant flavors and wholesome ingredients, this Heart-Healthy Chicken and Chorizo Paella is a nutritious twist on the classic Spanish dish. Featuring lean chicken breast and smoky turkey or chicken chorizo, this recipe delivers bold taste without compromising your health goals. Seasoned with aromatic saffron and smoked paprika, and loaded with colorful vegetables like bell peppers, peas, and tomatoes, every bite bursts with Mediterranean-inspired goodness. Made with short-grain rice and simmered in low-sodium chicken broth, this one-pan meal is as nourishing as it is satisfying. Perfect for family dinners or entertaining guests, the recipe comes together in under an hour and serves six. Garnished with fresh parsley and served with zesty lemon wedges, this paella strikes a delicious balance between wholesome eating and indulgence. With its quick prep, nutrient-rich ingredients, and lively flavors, this dish is sure to become a go-to favorite for heart-healthy cooking!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast, skinless and boneless, cut into bite-sized pieces
- 4 ounces Spanish chorizo (preferably turkey or chicken), sliced
- 1 medium onion, finely chopped
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1 pinch saffron threads
- 4 cups low-sodium chicken broth
- 1 14.5-ounce can diced tomatoes, drained
- 1.5 cups short-grain rice (such as Arborio or Valencia)
- 1 cup frozen peas
- 0.25 cup fresh parsley, chopped
- 1 lemon, cut into wedges
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large, deep skillet or paella pan over medium-high heat.
Add the chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the chorizo and cook for 2-3 minutes until lightly browned. Remove and set aside with the chicken.
Reduce heat to medium. Add the onion and bell peppers to the pan, sauté until they soften, about 5 minutes.
Stir in the garlic, smoked paprika, and saffron threads, cooking for another minute to release the flavors.
Pour in the chicken broth, diced tomatoes, and bring the mixture to a simmer.
Stir in the rice, ensuring it's evenly distributed across the pan.
Nestle the chicken and chorizo into the rice mixture, then season with salt and black pepper.
Cover the pan and let it cook undisturbed for about 20 minutes, or until the rice is tender and most of the liquid is absorbed.
Scatter peas over the top during the last 5 minutes of cooking.
Once cooked, remove from heat and let the paella rest, covered, for about 5 minutes.
Garnish with freshly chopped parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
2173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 499 mg | 166% | |
| Sodium | 3482 mg | 151% | |
| Total Carbohydrate | 169.8 g | 62% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 42.4 g | ||
| Protein | 203.3 g | 407% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 437 mg | 34% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 4486 mg | 95% | |
*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.
