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South Beach Diet Chicken Paella

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By Arthur Agatston, MD

Posted July 23rd, 2007

This article is reprinted with permission from The South Beach Diet Quick and Easy Cookbook: 200 Delicious Recipes Ready in 30 Minutes or Less (The South Beach Diet), by Arthur Agatston, (2005, Rodale Books)

The South Beach Diet Quick and Easy Cookbook: 200 Delicious Recipes Ready in 30 Minutes or Less (The South Beach Diet)

Servings:	4
Author Notes:	Prep Time: 10 minutes Cook Time: 35 minutes Saffron makes this simple one-pan classic a real treat, lending brilliant color and pungent flavor. This is one of the few recipes that takes a little bit longer to cook than most of the others in this book; it's a great dish to serve for company.
Ingredients:	1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch pieces 1 tablespoon extra-virgin olive oil 1 medium onion, chopped 1/2 cup whole-grain, quick-cooking brown rice 3/4 cup roasted red bell peppers , drained and thinly sliced 2 cups lower-sodium chicken broth 1/4 teaspoon powdered saffron 3 tablespoons chopped fresh parsley salt and freshly ground black pepper
Instructions:	Makes 4 (1 1/2-cup) Servings 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. 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.