Skinny Spanish Chicken Paella Recipe Is High-Protein & High-Fiber (30 Minutes) by Sarah Amona
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Who says eating healthy has to be boring? Paella is a Spanish rice dish that's usually made with seafood. This easy, skinny paella recipe is made with boneless chicken breasts, vegan chorizo and cauliflower rice. The result is a flavorful paella that's healthy and delish.
To make this gluten-free, high-fiber and high-protein chicken paella recipe you will need to gather the following ingredients: canola oil, seitan chorizo crumbles, boneless chicken breast, green onion, cauliflower rice (check out the health benefits of cauliflower), tomatoes, green beans, saffron (optional, but adds the beautiful yellow color), fresh garlic, salt and black pepper. (Check out the health benefits of fiber and the health benefits of protein.)
Cooking Note: I use Upton’s Natural Vegan Chorizo Seitan Crumbles, but use your favorite. If you're not vegan, you could use regular chorizo. If it's really greasy, drain off some of the fat.
This chicken paella recipe is a complete high-protein dinner. But you could add a side salad or start with a small bowl of fresh gazpacho. Pack the paella leftovers for lunch the day.
Cuisine: American / Spanish
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
- 4 teaspoons canola oil
- 2 ounces seitan chorizo crumbles (see Recipe Notes)
- 2 pounds boneless, skinless chicken breasts, diced into bite-sized pieces
- 1 green onion, trimmed and minced
- 4 cups cauliflower rice
- 1 cup diced tomatoes or sliced red pepper
- 1 cup green beans, cut into 1/4-inch pieces
- pinch of saffron (optional)
- 2 cloves garlic, minced
- 1/4 teaspoon salt (or to taste)
- 1/2 teaspoons ground black pepper (or to taste)
Here's how to make it:
- In a large skillet, heat oil on medium high. Cook the seitan chorizo crumbles and chicken until brown, but not cooked through.
- Add the garlic and green onions. Sweat for about 2 minutes.
- Add the cauliflower rice, saffron (if using), tomatoes or red pepper and green beans. Cook for about 10 minutes. Season with salt and pepper, to taste. Store any leftovers in an airtight container in the fridge. Reheat in the microwave.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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