Low Fat Chicken and Chorizo Paella
Savor the vibrant flavors of the Mediterranean with this Low Fat Chicken and Chorizo Paella, a lighter twist on the classic Spanish dish. This heart-healthy recipe combines tender bites of lean chicken breast and smoky, low-fat chorizo with a colorful medley of fresh vegetables like onion, red bell pepper, and juicy cherry tomatoes. Infused with the rich aromas of saffron threads and smoked paprika, this one-pan wonder uses short-grain rice simmered in flavorful chicken stock for the perfect texture. Quick to prep and cooked in under an hour, the dish is finished with a pop of zesty lemon juice and a sprinkle of fresh parsley. Ideal for feeding four, it’s a guilt-free comfort meal that's as easy to make as it is to enjoy. Perfect for weeknight dinners or special gatherings, this healthy paella recipe is bound to become a favorite.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 300 grams boneless skinless chicken breast
- 150 grams low-fat chorizo sausage
- 1 medium onion
- 1 medium red bell pepper
- 3 garlic cloves
- 1 teaspoon smoked paprika
- 0.2 grams saffron threads
- 200 grams short grain rice
- 600 ml chicken stock
- 100 grams frozen peas
- 200 grams cherry tomatoes
- 1 lemon
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Heat the olive oil in a large non-stick frying pan or paella pan over medium heat.
Cut the chicken breast into bite-sized pieces. Add to the pan and cook for 5-7 minutes until lightly browned. Remove from the pan and set aside.
Slice the chorizo and add to the same pan. Cook for 3-4 minutes until lightly browned and the flavors are released. Remove and set aside with the chicken.
Chop the onion and red bell pepper. Add them to the pan and sauté for 5 minutes, until softened.
Mince the garlic cloves and add to the pan, cooking for an additional 1 minute.
Stir in the smoked paprika and saffron threads and cook for 1 minute to release their flavors.
Add the rice to the pan, stirring well to coat it in the oil and spices.
Return the cooked chicken and chorizo to the pan. Pour in the chicken stock and season with salt and black pepper.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
Meanwhile, halve the cherry tomatoes. Add them to the pan along with the frozen peas during the last 10 minutes of cooking time.
Check the rice for doneness; it should be tender with most of the liquid absorbed.
Juice the lemon over the cooked paella and sprinkle with chopped fresh parsley before serving.
Serve hot, directly from the pan, with additional lemon wedges on the side.
Nutrition Facts
Calories |
2053 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 3123 mg | 136% | |
| Total Carbohydrate | 220.1 g | 80% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 25.7 g | ||
| Protein | 175.7 g | 351% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2996 mg | 64% | |
*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.
