Heart-Healthy Chicken and Chorizo Paella

Transform your weeknight dinner into a flavorful Mediterranean feast with this Heart-Healthy Chicken and Chorizo Paella. Packed with lean, protein-rich chicken breast and a lighter turkey or chicken chorizo, this wholesome recipe is as nutritious as it is delicious. Smoky paprika, fragrant saffron, and a medley of vibrant vegetables—think sweet bell peppers, juicy tomatoes, and tender peas—infuse each bite with bold, Spanish-inspired flavors. Using short-grain rice for the perfect texture, this one-pan dish is simmered in low-sodium chicken broth, making it both heart-friendly and deeply satisfying. Topped with fresh parsley and a squeeze of lemon, this easy-to-make paella is ideal for family meals or impressing dinner guests. Ready in under an hour and serving up to six, it's the perfect balance of comfort and health-conscious eating!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound chicken breast, skinless and boneless, cut into bite-sized pieces
• 4 ounces Spanish chorizo (preferably turkey or chicken), sliced
• 1 medium onion, finely chopped
• 1 medium red bell pepper, chopped
• 1 medium green bell pepper, chopped
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 pinch saffron threads
• 4 cups low-sodium chicken broth
• 1 14.5-ounce can diced tomatoes, drained
• 1.5 cups short-grain rice (such as Arborio or Valencia)
• 1 cup frozen peas
• 0.25 cup fresh parsley, chopped
• 1 lemon, cut into wedges
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Heat the olive oil in a large, deep skillet or paella pan over medium-high heat.

Step 2

Add the chicken pieces and cook until lightly browned on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.

Step 3

In the same pan, add the chorizo and cook for 2-3 minutes until lightly browned. Remove and set aside with the chicken.

Step 4

Reduce heat to medium. Add the onion and bell peppers to the pan, sauté until they soften, about 5 minutes.

Step 5

Stir in the garlic, smoked paprika, and saffron threads, cooking for another minute to release the flavors.

Step 6

Pour in the chicken broth, diced tomatoes, and bring the mixture to a simmer.

Step 7

Stir in the rice, ensuring it's evenly distributed across the pan.

Step 8

Nestle the chicken and chorizo into the rice mixture, then season with salt and black pepper.

Step 9

Cover the pan and let it cook undisturbed for about 20 minutes, or until the rice is tender and most of the liquid is absorbed.

Step 10

Scatter peas over the top during the last 5 minutes of cooking.

Step 11

Once cooked, remove from heat and let the paella rest, covered, for about 5 minutes.

Step 12

Garnish with freshly chopped parsley and serve with lemon wedges on the side.

Nutrition Facts

Serving size	(2910.5g)

Amount per serving	% Daily Value*
Calories	2173.0

Total Fat 75.6g	0%
Saturated Fat 16.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 498.9mg	0%
Sodium 3482.1mg	0%
Total Carbohydrate 169.8g	0%
Dietary Fiber 26.4g	0%
Total Sugars 42.4g
Protein 203.3g	0%

Vitamin D 22.7IU	0%
Calcium 436.6mg	0%
Iron 16.8mg	0%
Potassium 4485.9mg	0%

*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.

Source of Calories

Fat: 31.3%

Protein: 37.4%

Carbs: 31.3%