Low Carb Chicken Paella
Experience the vibrant flavors of Spain with this healthy and delicious Low Carb Chicken Paella, a guilt-free twist on the traditional dish. This recipe swaps out rice for nutrient-packed cauliflower rice, making it keto-friendly and perfect for those seeking a lighter yet satisfying meal. Juicy chicken breast is paired with a colorful medley of bell peppers, cherry tomatoes, and peas, all simmered in a fragrant saffron-infused broth. With just 15 minutes of prep and 30 minutes to cook, this one-pan wonder is not only quick and easy but also brimming with bold flavors thanks to smoked paprika, garlic, and fresh parsley. Serve with a squeeze of bright lemon for a zesty finishing touch and enjoy a low-carb comfort food that’s as wholesome as it is flavorful.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams chicken breast
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 medium onion
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 600 grams cauliflower rice
- 200 grams cherry tomatoes
- 100 grams frozen peas
- 250 milliliters chicken broth
- 0.25 teaspoon saffron threads
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley
- 4 pieces lemon wedges
Instructions
Cut the chicken breast into bite-sized pieces.
Heat the olive oil in a large skillet over medium heat.
Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove and set aside.
Chop the garlic cloves and onion finely. Slice the red and yellow bell peppers into thin strips.
In the same skillet, add the garlic, onion, and bell peppers. Sauté for 5 minutes until they begin to soften.
Add the cauliflower rice and cook for another 5 minutes, stirring occasionally.
Add the cherry tomatoes and frozen peas to the skillet.
Pour in the chicken broth and saffron threads, stirring well. Let it simmer for 5 minutes.
Stir in the smoked paprika, salt, and black pepper.
Return the chicken to the skillet and mix with the cauliflower mixture.
Cook everything together for another 5-7 minutes until the chicken is cooked through.
Stir in the chopped parsley.
Serve warm, garnished with lemon wedges on the side.
Nutrition Facts
Calories |
1468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 4836 mg | 210% | |
| Total Carbohydrate | 99.5 g | 36% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 37.9 g | ||
| Protein | 171.1 g | 342% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 370 mg | 28% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 4662 mg | 99% | |
*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.
