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&# 226;ÂÂs a complete meal cooked in a single skillet, making it perfect for busy weeknights when you want something hearty yet healthy. The tender chicken strips mix beautifully with the fluffy rice and juicy tomatoes, providing a satisfying texture and deep umami taste. Serve this dish for a comforting family dinner or a light lunch that feels indulgent but keeps your blood sugar in check.
Skillet Chicken Paella-Diabetic
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
-
Remove skin from chicken breasts, rinse, pat dry with paper towels, and cut into bite-sized strips.
-
Heat olive oil in a 10-inch skillet over medium-high heat.
-
Cook chicken strips in two batches for 2 to 3 minutes until no longer pink; remove chicken from skillet and set aside.
-
Add chopped onion and minced garlic to the skillet; cook until tender but not brown.
-
Remove skillet from heat and stir in broth, uncooked rice, oregano, paprika, salt, pepper, and saffron or turmeric.
-
Return skillet to heat and bring mixture to a boil.
-
Reduce heat to low, cover, and simmer for 15 minutes.
-
Coarsely chop stewed tomatoes and add them to the pan along with their juice.
-
Add sweet red pepper strips and frozen peas to the skillet.
-
Cover and simmer for 5 minutes more, or until rice is tender.
-
Stir in the cooked chicken and heat through for 1 minute.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 178.2kcal
- % Daily Value *
- Total Fat 5.9g10%
- Saturated Fat 1.3g7%
- Cholesterol 80.4mg27%
- Sodium 70.0mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- 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.
Note
If you cannot find saffron, turmeric is an excellent and affordable substitute that provides a similar golden color and earthy flavor. You can also use fresh peas instead of frozen for a slightly crisper texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to prevent the rice from drying out.
Do not stir the rice after adding the liquid and spices, as this can release starch and make the dish mushy. Let it simmer undisturbed for the best texture. For extra flavor, let the chicken rest for 5 minutes after cooking before adding it back to the rice.
