Skillet Chicken Paella-Diabetic

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Servings: 4 servings Difficulty: Intermediate
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A vibrant, one-pan Spanish-inspired meal loaded with tender chicken, saffron-infused rice, and fresh vegetables.
Skillet Chicken Paella-Diabetic recipe image

This Skillet Chicken Paella offers a lighter, diabetic-friendly twist on the classic Spanish dish. By using lean boneless chicken breast and plenty of colorful vegetables like sweet peppers and peas, this recipe delivers robust flavor without the heaviness. The aromatic blend of saffron (or turmeric), paprika, and oregano creates a warm, savory profile that coats every grain of rice. It’s a complete meal cooked in a single skillet, making it perfect for busy weeknights when you want something hearty yet healthy.

Skillet Chicken Paella-Diabetic recipe image
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Skillet Chicken Paella-Diabetic

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 servings Calories: 345

Description

This Skillet Chicken Paella offers a lighter, diabetic-friendly twist on the classic Spanish dish. By using lean boneless chicken breast and plenty of colorful vegetables like sweet peppers and peas, this recipe delivers robust flavor without the heaviness. The aromatic blend of saffron (or turmeric), paprika, and oregano creates a warm, savory profile that coats every grain of rice. It's a complete meal cooked in a single skillet, making it perfect for busy weeknights when you want something hearty yet healthy.

Ingredients

Directions

  1. Remove skin from chicken breasts, rinse, pat dry with paper towels, and cut into bite-sized strips.
  2. Heat olive oil in a 10-inch skillet over medium-high heat.
  3. Cook chicken strips in two batches for 2 to 3 minutes until no longer pink; remove chicken from skillet and set aside.
  4. Add chopped onion and minced garlic to the skillet; cook until tender but not brown.
  5. Remove skillet from heat and stir in broth, uncooked rice, oregano, paprika, salt, pepper, and saffron or turmeric.
  6. Return skillet to heat and bring mixture to a boil.
  7. Reduce heat to low, cover, and simmer for 15 minutes.
  8. Coarsely chop stewed tomatoes and add them to the pan along with their juice.
  9. Add sweet red pepper strips and frozen peas to the skillet.
  10. Cover and simmer for 5 minutes more, or until rice is tender.
  11. Stir in the cooked chicken and heat through for 1 minute.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 345kcal
% Daily Value *
Total Fat 5.9g10%
Saturated Fat 1.3g7%
Cholesterol 80.4mg27%
Sodium 70.0mg3%
Total Carbohydrate 45.0g15%
Dietary Fiber 3.5g15%
Sugars 4.0g
Protein 29.3g59%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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