Quick and easy one pot recipe. High protein, low fat.

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Name: One-pot Paella
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 1 1/2 lbs Chicken breast; 1 1/2 lbs Jumbo Shrimp Raw, peeled, and deveined; 2 tablespoons Coconut oil; 4 Cups Short grain brown rice cooked; 2 Cups Low sodium chicken broth; 1/2 medium Red onion sliced; 2 medium Roma Tomatoes diced; 2 cups Frozen Peas; 1 whole Juice from a lemon; 1 tablespoon garlic paste or minced garlic; 1 tablespoon Paprika; 1/2 teaspoon Saffron threads

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INGREDIENTS

1 1/2 lbs Chicken breast
1 1/2 lbs Jumbo Shrimp ; Raw, peeled, and deveined
2 tablespoons Coconut oil
4 Cups Short grain brown rice ; cooked
2 Cups Low sodium chicken broth
1/2 medium Red onion ; sliced
2 medium Roma Tomatoes ; diced
2 cups Frozen Peas
1 whole Juice from a lemon
1 tablespoon garlic paste or minced garlic
1 tablespoon Paprika
1/2 teaspoon Saffron threads

INSTRUCTIONS

1. Cook rice according to instructions on packet and set aside.

2. Chop raw chicken and shrimp into small pieces.

3. Set a skillet on medium-high and add the coconut oil. Once melted, add red onion and garlic paste and stir until the edges of the onion have browned.

4. Toss in the raw chopped chicken breasts and cook until chicken is 3/4 done.

5. Toss in raw shrimp and stir. Cook until shrimp is 3/4 done.

6. Add paprika and salt and pepper to taste. Stir.

7. Add in cooked rice and diced tomatoes. Stir and reduce to medium heat.

8. Pour in the chicken broth and add saffron. Allow contents to simmer and gently stir.

9. Add frozen peas and stir. Allow to simmer until desired consistency reached. Add fresh lemon juice if desired.

NOTES

Fairly bland. Add cayenne for a bit of kick, plus any other seasonings you might wish. Alternative to brown rice is to fully substitute quinoa. Alternative to shrimp is to add ground turkey.

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One-pot Paella

1 1/2 lbs Chicken breast
1 1/2 lbs Jumbo Shrimp Raw, peeled, and deveined
2 tablespoons Coconut oil
4 Cups Short grain brown rice cooked
2 Cups Low sodium chicken broth
1/2 medium Red onion sliced
2 medium Roma Tomatoes diced
2 cups Frozen Peas
1 whole Juice from a lemon
1 tablespoon garlic paste or minced garlic
1 tablespoon Paprika
1/2 teaspoon Saffron threads

1. Cook rice according to instructions on packet and set aside.
2. Chop raw chicken and shrimp into small pieces.
3. Set a skillet on medium-high and add the coconut oil. Once melted, add red onion and garlic paste and stir until the edges of the onion have browned.
4. Toss in the raw chopped chicken breasts and cook until chicken is 3/4 done.
5. Toss in raw shrimp and stir. Cook until shrimp is 3/4 done.
6. Add paprika and salt and pepper to taste. Stir.
7. Add in cooked rice and diced tomatoes. Stir and reduce to medium heat.
8. Pour in the chicken broth and add saffron. Allow contents to simmer and gently stir.
9. Add frozen peas and stir. Allow to simmer until desired consistency reached. Add fresh lemon juice if desired.

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Nutrition

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Serving Size: 1 Serving (511g)
Recipe Makes: 6 Servings

Calories: 884
Calories from Fat: 186 (21%)

Amt Per Serving		% DV

	Total Fat 20.7g	28 %
	Saturated Fat 8.2g	41 %
	Monounsaturated Fat 6.4g
	Polyunsanturated Fat 4.4g
Cholesterol 294.2mg		91 %
Sodium 714.8mg		25 %
Potassium 1100.5mg		29 %
Total Carbohydrate 109.1g		32 %
	Dietary Fiber 7.5g	30 %
	Sugars, other 101.6g
Protein 62.5g		89 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 884

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