Spring Chicken Paella

14 25 567
Ingredients Minutes Calories
Prep Cook Servings
10 min 15 min 3
Spring Chicken Paella
Health Rating


20 ml Extra virgin olive oil
1 medium Yellow onion (finely sliced.)
300 gm Chicken thighs, boneless, skinless (diced into 2 cm chunks.)
2 clove(s) Garlic (medium; minced.)
1 tsp Cumin (ground.)
1 tsp Paprika, smoked
1 tsp Turmeric, ground
400 gm Diced tomatoes, canned
1 bunch Asparagus (diced into 3cm pieces.)
1 cup Basmati rice, dry (cooked)
1/4 cup Frozen green peas (frozen)
2 cup Baby spinach
30 gm Parmesan cheese, shredded
1/4 cup Parsley, fresh (finely sliced.)


  1. 1. Heat the olive oil in a large saucepan over medium-high heat. Add in the onion and cook for 4-5 minutes, or until softened.
  2. 2. Add the chicken pieces into the frying pan with the onion and cook for 3-4 minutes, tossing regularly until browned all over (the chicken will finish cooking later). Add in the garlic, cumin, smoked paprika and turmeric and stir through for 30 seconds, or until fragrant.
  3. 3. Add in the diced tomatoes, asparagus, and Cooked Basmati Rice. Bring to a rolling simmer and cook for 5 minutes, or until the asparagus is tender and the liquid has reduced slightly.
  4. 4. Stir through the frozen peas, baby spinach leaves and a generous seasoning of salt and pepper for 1 minute or until spinach has wilted and the chicken has cooked through.
  5. 5. Divide the Spring Chicken Paella between a bowl for dinner and a container for lunch tomorrow. Serve both sprinkled with Parmesan and parsley.

Nutrition Facts

Per Portion

Calories 567
Calories from fat 137
Calories from saturated fat 34
Total Fat 15.2 g
Saturated Fat 3.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 6.8 g
Cholesterol 79 mg
Sodium 482 mg
Potassium 1267 mg
Total Carbohydrate 73 g
Dietary Fiber 8.5 g
Sugars 5.3 g
Protein 35 g

Dietary servings

Per Portion

Grain 1.7
Meat 1.1
Meat Alternative 0.1
Milk Alternative 0.2
Vegetables 4.4

Energy sources

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