Chicken Paella

Here’s a healthy, simple-to-make chicken paella, full of colorful green and red bell peppers and delicious spices like saffron and turmeric. Perfect for a special dinner or for your weekly meal prep!

Ingredients

• Cooking Spray
• 1 pound boneless, skinless chicken breasts or tenderloins, all visible fat discarded, cut into 1-inch cubes
• 2 teaspoon extra virgin olive oil or vegetable oil
• 1 medium green bell pepper, thinly sliced
• 1 medium red bell pepper, thinly sliced
• 1 small onion, chopped
• 2 medium chopped tomatoes, lightly mashed in a bowl with a fork (save the juices)
• 1 can no-salt-added green beans
• 1 teaspoon garlic from a jar, minced
• ½ teaspoon parsley
• ¼ teaspoon saffron or 1/8 teaspoon turmeric
• 1 cup low-sodium chicken or vegetable broth
• 2 cups long grain rice, cooked to package instructions

Directions

1. Spray a large skillet with cooking spray, add chicken and cook over medium-high heat 5-7 minutes, stirring occasionally.
2. Remove chicken from pan.
3. Add oil, bell peppers and onions to skillet, stir well and cook 5 minutes until onions begin to become translucent.
4. Add tomatoes, peas, garlic, parsley, and saffron or turmeric. Stir and cook 2 minutes more.
5. Reduce to medium low heat, add broth and chicken, stir well and cover.
6. Simmer for 20 minutes.
7. Add rice, mix well and heat until warmed through.

Recipe courtesy of the American Heart Association.