Recipe: South Beach Diet Chicken Paella

SOUTH BEACH CHICKEN PAELLA

"Saffron makes this simple one-pan classic a real treat, lending brilliant color and pungent flavor. This is a great dish to serve for company."



1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1/2 cup whole-grain, quick-cooking brown rice, uncooked
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

Season chicken with salt and pepper. Heat oil in a large, straight-sided skillet over medium-high heat. Add chicken and onion; cook, stirring often, until onion is softened, about 5 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 3 to 5 minutes.

Stir in parsley, season to taste with salt and pepper, and serve.

Makes 4 servings (1 1/2 cups each)

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

Source: The South Beach Diet Quick and Easy Cookbook by Arthur Agatston, MD