Keto Chicken Paella
Delightfully low-carb and bursting with bold flavors, this Keto Chicken Paella is the perfect guilt-free twist on the traditional Spanish dish. Tender bites of seasoned chicken are seared to perfection and paired with a rich blend of garlic, red bell peppers, and onions, all simmered in a saffron-infused broth. Instead of rice, light and fluffy cauliflower rice soaks up the savory juices, keeping the dish keto-friendly while staying true to the comforting essence of paella. Garnished with fresh parsley and zesty lemon wedges, this one-pan masterpiece is as vibrant as it is delicious. Ready in under an hour, this healthy chicken paella is a satisfying meal for keto dieters and food lovers alike!
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Recipe Information
Ingredients
- 1 lb Chicken breast
- 3 tbsp Olive oil
- 2 pieces Garlic cloves, minced
- 1 medium Red bell pepper, chopped
- 1 medium Yellow onion, chopped
- 14.5 oz Diced tomatoes, canned
- 2 cups Chicken broth
- 4 cups Cauliflower rice
- 1 tsp Smoked paprika
- 1 tsp Saffron threads
- 1 tsp Salt
- 1 tsp Black pepper
- 1 whole Lemon, cut into wedges
- 2 tbsp Fresh parsley, chopped
Instructions
Cut the chicken breast into bite-sized pieces. Season with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet or paella pan over medium-high heat.
Add the chicken pieces to the pan and cook until they are golden brown and cooked through, about 6-8 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of olive oil. Reduce the heat to medium and add the minced garlic, chopped onion, and red bell pepper.
Cook until the vegetables are softened, about 5 minutes.
Stir in the diced tomatoes, smoked paprika, and saffron threads. Cook for another 2 minutes, allowing the flavors to combine.
Pour in the chicken broth and bring the mixture to a simmer.
Add the cauliflower rice to the simmering liquid and return the cooked chicken to the pan.
Stir everything together and let it cook, uncovered, until most of the liquid has been absorbed and the cauliflower rice is tender, about 15 minutes.
Taste the paella for seasoning, adding more salt and pepper if necessary.
Garnish with chopped fresh parsley and arrange lemon wedges around the paella. Serve immediately.
Nutrition Facts
Calories |
1478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4094 mg | 178% | |
| Total Carbohydrate | 77.0 g | 28% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 35.0 g | ||
| Protein | 166.8 g | 334% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 411 mg | 32% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 4809 mg | 102% | |
*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.
