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Healthalicious Paella Valenciana

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Total time: 30 minutes

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Serves 4

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6.7 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


2 pcs - Garlic cloves, minced

240g - Chicken breast, skinless, boneless, meat only, raw, cut into 1” pieces

1 tb - Olive oil

1 cup - Brown rice, uncooked

1 pc - Small onion, raw, minced

1 cup - Chicken broth, less/reduced sodium, ready to serve

½ cup - Water

1 cup - Tomatoes, canned, packed in tomato juice, no salt added, finely chopped

½ tsp - Paprika

⅛ tsp - Black pepper

⅛ tsp - Saffron

1 pc - Red sweet pepper, small, raw, strips

½ cup - Lima beans, canned, no salt added, solids and liquids

131g - Great northern beans, canned, low sodium


Chopping board, Knife, Large deep Skillet with lid


1. Heat the oil in a large deep skillet over medium-high heat. Add the garlic and sauté until light brown.

2. Add the chicken and sauté until browned, about 5 mins.

3. Add the rice and onion. Sauté until the onion is transparent and the rice is lightly browned, about 3 minutes. Add the broth, water, tomatoes and their juice, paprika, black pepper, and saffron. Bring to a boil; reduce heat, cover, and simmer for 10 minutes.

4. Add the red pepper strips, lima beans and great mature northern beans. Cover and simmer for 10 minutes or until rice is tender and liquid is absorbed.

5. Dish up and serve immediately.


1 serving = about 380g

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Energy (kcal)


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Carbs (g)


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Proteins (g)


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Fats (g)


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Fibre (g)


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