Mediterranean Diet Chicken Paella

Elevate your dinner table with this vibrant and wholesome Mediterranean Diet Chicken Paella, a perfect fusion of bold flavors and healthy cooking. Packed with tender, juicy chicken thighs, aromatic saffron, and a medley of fresh vegetables, this dish brings the quintessential flavors of Spain to your kitchen. Short-grain rice absorbs a rich, paprika-infused broth, while sweet peas and a squeeze of zesty lemon offer the perfect finishing touch. This one-pan recipe is both satisfying and nutritious, aligning effortlessly with Mediterranean diet principles by emphasizing lean protein, heart-healthy olive oil, and fresh, nutrient-dense ingredients. Whether you're hosting a dinner party or looking to spice up your weeknight meals, this chicken paella is a guaranteed crowd-pleaser.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 pound chicken thighs, skinless and boneless
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper, freshly ground
• 1 medium onion, chopped
• 1 large red bell pepper, chopped
• 4 cloves garlic cloves, minced
• 2 medium fresh tomatoes, chopped
• 1 teaspoon paprika
• 0.5 teaspoon saffron threads
• 1.5 cups short-grain rice (such as Arborio or Bomba)
• 4 cups low-sodium chicken broth
• 1 cup frozen peas
• 1 whole lemon, cut into wedges
• 0.25 cup fresh parsley, chopped

Directions

Step 1

Season the chicken thighs with salt and black pepper.

Step 2

In a large paella pan or a wide, deep skillet, heat 2 tablespoons of olive oil over medium-high heat.

Step 3

Add the chicken thighs and cook until browned on all sides, about 8-10 minutes. Remove the chicken from the pan and set aside.

Step 4

In the same pan, add the remaining 1 tablespoon of olive oil. Lower the heat to medium.

Step 5

Add the chopped onions and red bell pepper to the pan, and sauté for 5 minutes until they start to soften.

Step 6

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 7

Add the chopped tomatoes, paprika, and saffron threads. Stir to combine and cook for 3 more minutes.

Step 8

Pour in the rice, stir well to coat the grains with the vegetables and oil.

Step 9

Add the chicken broth, stir, and return the chicken pieces to the pan. Ensure the chicken is nestled within the rice.

Step 10

Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for about 25 minutes, or until the rice is cooked and has absorbed most of the broth.

Step 11

About 5 minutes before the cooking time is up, scatter the peas over the top and replace the lid.

Step 12

Once the rice is fully cooked and the liquid is absorbed, remove the pan from the heat and let rest, covered, for 5 minutes.

Step 13

Serve the paella warm, garnished with fresh parsley and lemon wedges on the side.

Nutrition Facts

Serving size	2536.4 grams (2536.4g)

Amount per serving	% Daily Value*
Calories	2082

Total Fat 97.50g	125%
Saturated Fat 20.30g	102%
Polyunsaturated Fat NaNg
Cholesterol 494mg	165%
Sodium 3051mg	133%
Total Carbohydrate 153.90g	56%
Dietary Fiber 21.60g	77%
Total Sugars 33.10g
Protein 150.30g	301%

Vitamin D 5IU	23%
Calcium 357mg	27%
Iron 13mg	74%
Potassium 3380mg	72%

*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: 41.9%

Protein: 28.7%

Carbs: 29.4%