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Low fat, high protein paella

Low  fat, high protein paella

Trying to find something that fills you up but that isn’t bad for your waistline isn’t always that easy.

With this hearty paella you’ll feel full and pack a punch in terms of nutrition.

Serves 6

What you’ll need:

1-2 lb chicken breasts

½ lb king prawns (raw, peeled and deveined)

Two tablespoons coconut oil

4 cups cooked short grain brown rice or Arborio rice

2 cups low sodium chicken stock

½ red onion (sliced)

2 tomatoes (diced)

2 ½ cups frozen peas

Juice from one lemon

One tbsp diced garlic

One tbsp smoked paprika

½ teaspoon saffron threads

Sea salt to taste

Pepper to taste

Fresh parsley

Method:

Cook the rice, drain and set aside.

Dice chicken breasts and king prawns into small pieces.

Using a heavy-based large pan – if you have a paella pan, even better - on medium high heat and add the coconut oil. Add the red onion and garlic paste and stir until the edges of the onion have browned.

Add the chicken breasts and cook until almost cooked but still slightly pink.

Add the prawns and partially cook before adding the paprika and a pinch of sea salt and pepper. Stir.

Next add the cooked rice and diced tomatoes. Stir and reduce heat to medium.

Pour over the chicken stock and add the saffron. Simmer for a few minutes before adding the lemon juice.

Lastly add the frozen peas and stir. When the peas are cooked, garnish with the freshly chopped parsley.

 

 

the author

Laura Briggs

Laura is a fitness writer who loves running, strength training, Pilates and Yoga. When she's got time to herself you might find her knitting, or in the kitchen trying out an elaborate recipe - healthy of course!.

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