Paleo Chicken Paella
Savor the bold flavors of Spain with this vibrant Paleo Chicken Paella—a healthy twist on the classic dish that’s packed with color, nutrients, and irresistible taste. This recipe swaps traditional rice for riced cauliflower, delivering a grain-free, low-carb alternative perfect for paleo enthusiasts. Tender chicken thighs are cooked to golden perfection and paired with a rich medley of sautéed onions, red bell peppers, garlic, and aromatic saffron-infused chicken broth. Smoked paprika, turmeric, and a touch of tomato paste bring a depth of flavor that pairs beautifully with bursts of sweetness from peas and a zesty garnish of fresh parsley and lemon. Ready in under an hour, this hearty one-pan meal is both nourishing and satisfying—a perfect centerpiece for healthy weeknight dinners or entertaining guests.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound chicken thighs
- 3 tablespoons olive oil
- 1 medium, chopped onion
- 1 medium, sliced red bell pepper
- 4 cloves, minced garlic
- 1 large head, riced cauliflower
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1 pinch saffron threads
- 1 teaspoon smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup frozen peas
- 0.25 cup, chopped fresh parsley
- 1 cut into wedges lemon
Instructions
Begin by preparing the chicken: cut the chicken thighs into bite-sized pieces and 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 and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same pan, add the remaining tablespoon of olive oil. Add the chopped onion and sliced red bell pepper, and sauté until the vegetables are softened, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the cauliflower rice to the pan and stir to combine with the vegetables.
Pour in the chicken broth and add the tomato paste, saffron threads, smoked paprika, and turmeric. Stir well to combine and ensure the saffron is evenly distributed.
Return the cooked chicken to the pan, nestling it into the cauliflower mixture.
Season the mixture with salt and black pepper. Cover and allow to simmer over medium-low heat for 20 minutes, stirring occasionally.
After 20 minutes, remove the lid and stir in the frozen peas. Cook for an additional 5 minutes uncovered, allowing the peas to heat through and any excess liquid to evaporate.
Garnish the finished paella with fresh parsley and serve with lemon wedges on the side for squeezing over.
Serve hot and enjoy your Paleo Chicken Paella!
Nutrition Facts
Calories |
1853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.4 g | 124% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 426 mg | 142% | |
| Sodium | 4553 mg | 198% | |
| Total Carbohydrate | 102.5 g | 37% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 41.5 g | ||
| Protein | 152.5 g | 305% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 405 mg | 31% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 5307 mg | 113% | |
*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.
