Chicken Paella (Unofficial Slimming World)

A low-fat and easy chicken paella recipe using basmati rice instead of paella rice, perfect for an unofficial Slimming World diet.

I've been meaning to Paella for quite some time and while our half-done kitchen is yet again in complete chaos with the builders in, I wanted something that only used one pan.  

However, what I didn't realise is that I ideally needed paella rice but if you don't either, then fear no more, there's a recipe here for you using basmati instead.

Recipe

• Frylight
• 2 chicken breasts, diced
• 1 large red onion
• 2 cloves of garlic, minced
• 1 green pepper, deseeded & diced
• 1 tablespoon tomato puree
• ½ teaspoon turmeric
• ½ teaspoon ground ginger
• 700ml boiling water
• 160g basmati rice
• 1 bay leaf
• 2 chicken stock cubes
• Seasoning
• lemon juice

1. Spray a large, deep non-stick pan with frylight and brown off the diced chicken over medium heat.
2. Add the onions and garlic and lower the heat to a medium to low to soften the onions, stirring here and there
3. Now add the pepper, tomato puree, spices and seasoning, giving everything a good coating and cook for a further 2 minutes.
4. Pour in the water and pop in the bay leaf, add the rice and simmer and stir frequently around 20 minutes.
5. Stir in ½ teaspoon of lemon juice and serve.

If you like this kind of dish but need something you don't want to watch over, then why not give my Slow Cooker Creamy Chicken & Leek Risotto a try.

It's been very popular on Facebook groups and truly is yummy!  And don't forget, you're more than welcome to sign up to my free email subscription here to find out when my next recipe is up!

📖 Recipe

Chicken Paella (Unofficial Slimming World)

Vikkie Lee

A low-fat and easy chicken paella recipe using basmati rice instead of paella rice, perfect for an unofficial Slimming World diet.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Main Course

Cuisine Spanish

Servings 2 people

Calories 621 kcal

Cook ModePrevent your screen from going dark

Equipment

• Saucepan
• garlic press
• Chopping knife
• Chopping board
• Measuring spoons
• Measuring jug
• lemon juicer

Ingredients

 

MetricUS Customary

 

1x2x3x

• ▢ Cooking oil spray
• ▢ 2 Chicken breasts
• ▢ 1 Red onion diced
• ▢ 2 cloves Garlic minced
• ▢ 1 Green pepper diced
• ▢ 1 tablespoon Tomato puree
• ▢ ½ teaspoon Turmeric
• ▢ ½ teaspoon Ground ginger
• ▢ 700 ml Boiling water
• ▢ 160 g Basmati rice
• ▢ 1 Bay leaf
• ▢ 2 Chicken stock cubes
• ▢ Pinch Salt
• ▢ Pinch Ground black pepper
• ▢ 1 Lemon Juice

Instructions

 

• Spray a large, deep non-stick pan with cooking oil spray and brown off the diced chicken over medium heat.
• Add the onions and garlic and lower the heat to a medium to low to soften the onions, stirring here and there
• Now add the pepper, tomato puree, spices and seasoning, giving everything a good coating and cook for a further 2 minutes.
• Pour in the water and pop in the bay leaf, add the rice and simmer and stir frequently around 20 minutes.
• Stir in the lemon juice and serve.

Disclaimer

*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.

Nutrition

Calories: 621kcalCarbohydrates: 80gProtein: 56gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 145mgSodium: 1247mgPotassium: 1266mgFiber: 5gSugar: 6gVitamin A: 345IUVitamin C: 85mgCalcium: 93mgIron: 3mg

Tried this recipe?Mention @tastefullyvikkie or tag #tastefullyvikkie on Instagram so we can admire it 😍