Heart-Healthy Chicken Paella
Savor the vibrant flavors of Spain with this Heart-Healthy Chicken Paella, a lighter twist on the classic dish that's as nutritious as it is delicious. Packed with lean boneless chicken breasts, antioxidant-rich bell peppers, and short-grain brown rice, this one-pan wonder is simmered in a fragrant saffron-infused broth for a depth of flavor that feels indulgent but supports your wellbeing. Low in sodium and high in fiber, thanks to wholesome ingredients like diced tomatoes and frozen peas, this paella is perfect for those looking to maintain a heart-healthy lifestyle without sacrificing taste. Finished with a zesty touch of fresh lemon and parsley, this dish is a colorful and satisfying meal that's ready to wow at dinner. Whether you're hosting a family gathering or meal-prepping for the week, this easy-to-make recipe delivers on flavor and health in every bite.
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 2 medium tomatoes, diced
- 2 cups short-grain brown rice
- 4 cups low-sodium chicken broth
- 0.5 teaspoons saffron threads
- 1 teaspoon sweet paprika
- 1 cup frozen peas
- 1 lemon, zested and juiced
- 0.25 cup fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Cut the chicken breasts into bite-sized pieces and season with salt and black pepper.
Heat 1 tablespoon of olive oil in a large, deep skillet or paella pan over medium heat.
Add the chicken pieces to the skillet and cook for about 5-7 minutes, stirring occasionally, until they are lightly browned on all sides. Remove the chicken and set aside.
Add the remaining tablespoon of olive oil to the skillet, followed by the chopped onion and minced garlic. Sauté for about 3 minutes, until the onion is translucent and the garlic is fragrant.
Add the sliced red and yellow bell peppers to the skillet and cook for another 4 minutes, until they begin to soften.
Stir in the diced tomatoes and cook for an additional 2 minutes.
Add the brown rice, stirring well to coat the rice grains with the vegetable mixture.
Pour in the chicken broth, saffron threads, and paprika, stirring gently to combine all ingredients.
Return the chicken to the skillet, distributing it evenly throughout the rice mixture.
Bring the mixture to a gentle simmer, reduce the heat to low, cover, and cook for approximately 25-30 minutes, or until the rice is fully cooked and has absorbed nearly all the liquid.
About 5 minutes before the rice is done, sprinkle the frozen peas over the top and replace the lid.
Once the paella is cooked through, remove from heat and allow it to rest, covered, for 5 minutes.
Before serving, drizzle with lemon juice and zest, and garnish with fresh parsley.
Serve hot and enjoy your heart-healthy chicken paella.
Nutrition Facts
Calories |
1853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1889 mg | 82% | |
| Total Carbohydrate | 172.4 g | 63% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 39.9 g | ||
| Protein | 177.5 g | 355% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 355 mg | 27% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3957 mg | 84% | |
*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.
