South Beach Diet Chicken PaellaÂ
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Prep Time: 10 minutes
Cook Time: 35 minutes
Saffron makes this simple one-pan classic a real treat, lending brilliant color and pungent flavor. It’s a great dish to serve for company.
1-1/2 lbs boneless, skinless chicken breasts, cut into 1/2 " pieces
1 Tbsp extra-virgin olive oil
1 med onion, chopped
1/2 cup whole-grain, quick-cooking brown rice
3/4 cup roasted red bell peppers (from a jar), drained and thinly sliced
2 cups lower-sodium chicken broth
1/4 tsp powdered saffron
3 Tbsp chopped fresh parsley
salt and freshly ground black pepper
Season chicken with salt and pepper.
Heat oil in a large, straight-sided skillet over medium-high heat.
Add chicken and onion; cook, stirring often, until onion is softened, (about 5 min).
Stir in rice. Add red peppers, broth, and saffron; bring to a boil. Cover, reduce heat, and simmer, stirring occasionally, until most of the liquid is absorbed, (about 30 min)
If paella has excess moisture, cook uncovered for 3 - 5 minutes.
Stir in parsley, season to taste with salt and pepper, and serve.
Makes 4 (1½-cup) Servings
Nutrition information per serving:
360 calories, 7 g fat, 1.5 g saturated fat, 45 g protein, 26 g carbohydrate, 1 g dietary fiber, 440 mg sodium. Â