Low Fat Chicken and Chorizo Paella

Bursting with bold Spanish flavors, this Low Fat Chicken and Chorizo Paella is a healthier twist on the classic crowd-pleaser. Featuring a vibrant combination of tender chicken breast and lean, smoky chorizo, this dish is seasoned with fragrant smoked paprika and golden saffron for an authentic depth of flavor. Loaded with colorful veggies like sweet red bell peppers, juicy cherry tomatoes, and bright green peas, this one-pan wonder is as nutritious as it is delicious. Short-grain rice soaks up the rich, savory chicken stock, creating the perfect hearty base for the dish. With a prep time of just 15 minutes and ready to serve in under an hour, it's an ideal weeknight meal for the whole family or an easy way to impress at your next dinner gathering. Garnished with fresh parsley and a zesty squeeze of lemon, this paella is a guilt-free taste of Spain served right from your stovetop!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Heat the olive oil in a large non-stick frying pan or paella pan over medium heat.

Step 2

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.

Step 3

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.

Step 4

Chop the onion and red bell pepper. Add them to the pan and sauté for 5 minutes, until softened.

Step 5

Mince the garlic cloves and add to the pan, cooking for an additional 1 minute.

Step 6

Stir in the smoked paprika and saffron threads and cook for 1 minute to release their flavors.

Step 7

Add the rice to the pan, stirring well to coat it in the oil and spices.

Step 8

Return the cooked chicken and chorizo to the pan. Pour in the chicken stock and season with salt and black pepper.

Step 9

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.

Step 10

Meanwhile, halve the cherry tomatoes. Add them to the pan along with the frozen peas during the last 10 minutes of cooking time.

Step 11

Check the rice for doneness; it should be tender with most of the liquid absorbed.

Step 12

Juice the lemon over the cooked paella and sprinkle with chopped fresh parsley before serving.

Step 13

Serve hot, directly from the pan, with additional lemon wedges on the side.

Nutrition Facts

Serving size	(1914.2g)

Amount per serving	% Daily Value*
Calories	2052.6

Total Fat 48.0g	0%
Saturated Fat 11.7g	0%
Polyunsaturated Fat 1.4g
Cholesterol 353.7mg	0%
Sodium 3123.3mg	0%
Total Carbohydrate 220.1g	0%
Dietary Fiber 18.0g	0%
Total Sugars 25.7g
Protein 175.7g	0%

Vitamin D 0IU	0%
Calcium 279.5mg	0%
Iron 14.5mg	0%
Potassium 2995.9mg	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: 21.4%

Protein: 34.9%

Carbs: 43.7%