Whole30 Chicken Paella
Dive into the vibrant flavors of this Whole30 Chicken Paella, a healthier spin on the classic Spanish dish that’s packed with wholesome ingredients and bursting with color. Tender, golden-browned chicken thighs nestle into a bed of spiced cauliflower rice, infused with the warm, earthy tones of smoked paprika, turmeric, and saffron. Sweet bell peppers, onions, and garlic provide a fragrant base, while juicy tomatoes and hearty chicken broth weave everything together into a satisfying medley. Finished with bright peas, fresh parsley, and a zesty touch of lemon, this one-pan meal is grain-free, dairy-free, and perfect for those on a Whole30 diet. Ready in just one hour, it’s an easy, nutritious option for busy weeknights or a crowd-pleasing addition to your table. Perfect for those seeking paleo-friendly or gluten-free recipes, this Whole30 chicken paella is proof that comfort food doesn’t have to compromise on health.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 1 large, diced yellow onion
- 1 large, diced red bell pepper
- 1 large, diced green bell pepper
- 4 minced garlic cloves
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 0.5 teaspoon saffron threads
- 1 14-ounce can diced tomatoes
- 3 cups chicken broth
- 4 cups cauliflower rice
- 1 cup frozen peas
- 0.5 cup, chopped fresh parsley
- 1 cut into wedges for serving lemon
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
Instructions
Season the chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Heat 2 tablespoons of olive oil in a large paella pan or skillet over medium-high heat.
Add chicken thighs to the pan and cook for about 4-5 minutes on each side until browned. Remove and set aside.
In the same pan, add the remaining tablespoon of olive oil.
Add the diced onion, red bell pepper, and green bell pepper. Cook for about 5 minutes until the vegetables are soft.
Stir in the minced garlic and cook for an additional 1 minute.
Add the smoked paprika, ground coriander, ground turmeric, and saffron threads, stirring to coat the vegetables evenly with spices.
Pour in the diced tomatoes and chicken broth, bringing the mixture to a simmer.
Add the cauliflower rice to the pan, stirring to combine.
Return the browned chicken to the pan, nestling it into the rice and vegetable mixture.
Simmer uncovered for about 20-25 minutes, or until the liquid is absorbed and the chicken is cooked through.
Stir in the frozen peas and cook for another 2-3 minutes.
Adjust seasoning with remaining salt and black pepper as desired.
Remove from heat and sprinkle with chopped fresh parsley.
Serve hot with lemon wedges on the side.
Nutrition Facts
Calories |
609 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 1338 mg | 58% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 10.8 g | 38% | |
| Total Sugars | 14.9 g | ||
| Protein | 54.6 g | 109% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 133 mg | 10% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1724 mg | 37% | |
*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.
