Seafood—it's what's for dinner. I love this easy-to-make, savory dish. It's comforting, rich in protein, and serves up a hearty dose of carbs to replenish your glycogen stores post-workout.
Plus, one pot means less clean-up. Do your taste buds and muscles a favor, and make sure this comforting dish tops your next meal-prep menu. Boom.
Chicken breast: 1-1/2 lbs.
Jumbo shrimp, raw, peeled, and deveined: 1-1/2 lbs.
Coconut oil: 2 tbsp
Short-grain brown rice or Arborio rice (cooked): 4 cups
Low-salt chicken broth: 2 cups
Red onion, sliced: 1/2
Roma tomatoes, diced: 2
Frozen peas: 2
Lemon juice: 1 lemon
Garlic paste (or minced garlic): 1 tbsp
Smoked paprika: 1 tbsp
Saffron threads: 1/2 tsp
Sea salt: to taste
Pepper: to taste
Fresh parsley: to garnish
- Cook rice according to the instructions on the packet and set aside. To save time and space in the kitchen, I use a rice cooker.
- Chop raw chicken breasts and shrimp into small pieces.
- Set a cast-iron skillet on medium-high heat and add 2 tbsp coconut oil. Once it's melted, add red onion and garlic paste. Stir with a wooden spoon and cook until the edges of the onion have browned.
- Toss in raw, chopped chicken breasts and cook until the chicken is 75 percent done. Don't be alarmed if some parts of the chicken are still pink.
- Toss in raw shrimp and stir with wooden spoon or spatula. Cook until the shrimp is about 75 percent cooked.
- Add paprika and a pinch of sea salt and pepper. Stir.
- Add in cooked rice and diced tomatoes. Stir and reduce heat to medium.
- Pour in the chicken broth and add saffron. Allow the contents to simmer, and gently stir.
- Allow everything to cook for about three minutes. If you'd like to, add fresh lemon juice.
- Add frozen peas and stir. Allow the paella to simmer for about five minutes, then garnish with freshly chopped parsley.
Serving size: 1 serving
Recipe yields: 6 servings