GLP-1 Paella with Lean Chicken and Big Veg
Remix of: Paella. about a third less carbs than the Paella
448
Calories
60g
Protein
28g
Carbs
11g
Fat
Lean chicken with half brown rice and half cauliflower rice, plenty of vegetables, saffron, and smoked paprika.
Protein 60g · Carbs 28g · Fat 11g
15 min
Prep
21 min
Cook
$4
Per Plate
448
Calories
What You Need
- 6 oz chicken breast, cubed
- 1 cup cooked cauliflower rice (from about 1.5 cups raw)
- 1 cup cooked diced zucchini (from about 1.5 cups raw)
- 1.5 cups cooked green beans (from about 2 cups raw)
- 1/2 cup bell pepper, diced
- 1 tsp smoked paprika
- 1 pinch saffron
- 2 cloves garlic, minced
- 1 tsp olive oil
- 12 oz chicken breast, cubed
- 2 cup cooked cauliflower rice (from about 1.5 cups raw)
- 2 cup cooked diced zucchini (from about 1.5 cups raw)
- 3 cups cooked green beans (from about 2 cups raw)
- 1 cup bell pepper, diced
- 2 tsp smoked paprika
- 2 pinch saffron
- 4 cloves garlic, minced
- 2 tsp olive oil
- 18 oz chicken breast, cubed
- 3 cup cooked cauliflower rice (from about 1.5 cups raw)
- 3 cup cooked diced zucchini (from about 1.5 cups raw)
- 4 1/2 cups cooked green beans (from about 2 cups raw)
- 1 1/2 cup bell pepper, diced
- 3 tsp smoked paprika
- 3 pinch saffron
- 6 cloves garlic, minced
- 3 tsp olive oil
- 24 oz chicken breast, cubed
- 4 cup cooked cauliflower rice (from about 1.5 cups raw)
- 4 cup cooked diced zucchini (from about 1.5 cups raw)
- 6 cups cooked green beans (from about 2 cups raw)
- 2 cup bell pepper, diced
- 4 tsp smoked paprika
- 4 pinch saffron
- 8 cloves garlic, minced
- 4 tsp olive oil
Before You Start
Cube the chicken, mince the garlic, dice the zucchini and bell pepper, trim the green beans, and measure the two rices and the saffron.
How To Make It
- Warm the olive oil in a wide pan over medium high heat, about 1 minute, until it shimmers.
- Add the chicken and sear, turning once, 4 to 5 minutes, until golden on the outside, then set it aside.
- Soften the garlic, zucchini, bell pepper, and green beans, 5 to 6 minutes, until they start to color, then stir in the smoked paprika and saffron for about 30 seconds until fragrant.
- Fold in the cooked rice and cauliflower rice, return the chicken, and simmer 8 to 10 minutes, until the chicken reaches 165°F in the center with no pink.
- Taste, adjust the seasoning, and serve.
Fix It: If the pan looks dry before the chicken is done, add a splash of water so nothing scorches on the bottom.
Air Fryer
- Heat the air fryer to 380F.
- Add the ingredients you would cook on the stove or in the oven in a single layer, without crowding the basket.
- Cook for about 21 minutes, shaking the basket halfway, until cooked through and lightly crisp.
- Let it rest a minute, then finish and plate the dish as written in the steps above.
Microwave
- Add the ingredients you would cook together to a microwave safe bowl along with their liquid.
- Cover loosely and microwave in one minute bursts, stirring between each, until hot through.
- Let it stand for a minute, then finish and plate the dish as written in the steps above.
Nutrition Per Serving
- Calories448
- Protein60g
- Carbs28g
- Fat11g
- Fiber10g
- Sodium176mg
Bonus Benefits
- A Healthy Weight
- Eating Well
- Blood Sugar
Reported to quietly support, as I've found in my research.
Chef's Wisdom:
Cauliflower Rice: volume with few carbs, reported to reported to support fullness on fewer calories.
Cauliflower Rice: volume with few carbs, reported to reported to support fullness on fewer calories.
Tools For This Recipe
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