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South Beach Chicken Paella

Recipe is from The South Beach Diet Quick and Easy Cookbook: 200 Delicious Recipes Ready in 30 Minutes or Less (Rodale Books, 2005) by Arthur Agatston

Ingredients

1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1/2 cup whole-grain, quick-cooking brown rice
3/4 cup roasted red bell peppers (from a jar), drained and thinly sliced
2 cups lower-sodium chicken broth
1/4 teaspoon powdered saffron
3 tablespoons chopped fresh parsley
Salt and freshly ground black pepper

Directions

Season chicken with salt and pepper. Heat oil in a large, straight-sided skillet over medium-high heat. Add chicken and onion and cook, stirring often, until onion is softened, about five minutes. Stir in rice. Add red peppers, broth and saffron. Bring to a boil. Cover, reduce heat and simmer, stirring occasionally, until most of the liquid is absorbed, about 30 minutes.

If paella has excess moisture, cook uncovered for three to five minutes. Stir in parsley. Season to taste with salt and pepper. Serve. Makes four (1 1/2 cup) servings.

Suggestions

Saffron makes this simple one-pan classic a real treat, lending brilliant color and pungent flavor. This is one of the few recipes that takes a little bit longer to cook than most of the others in this book; it's a great dish to serve for company.

Nutrition at a Glace: Per serving: 360 calories, 7g fat, 1.5g saturated fat, 45g protein, 26g carbohydrate, 1g dietary fiber, 440mg sodium