Post Workout Paella
Train Magazine
Train Magazine Train
Save Article Print PDF
820 Calories
104 g Carbs
70 g Protein
14 g Fat
Total Time
6 servings

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.


  • 1½ lb chicken breast
  • 1½ lb small shrimp, peeled and deveined
  • 2 tbsp coconut oil
  • 4 cup brown rice
  • 2 cup chicken bone broth
  • ½ whole red onion, diced
  • 1 medium whole (2-3/5" dia) tomatoes
  • ½ cup snow peas
  • 1 lemon yields lemon juice
  • 1 tbsp garlic powder
  • 1 tbsp paprika
  • ½ tsp saffron
  • 1 salt and pepper to taste
  • 1 bunch flat-leaf parsley

Recipe Tags


  1. 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.
  2. Chop raw chicken breasts and shrimp into small pieces.
  3. 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.
  4. 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.
  5. Toss in raw shrimp and stir with wooden spoon or spatula. Cook until the shrimp is about 75 percent cooked.
  6. Add paprika and a pinch of sea salt and pepper. Stir.
  7. Add in cooked rice and diced tomatoes. Stir and reduce heat to medium.
  8. Pour in the chicken broth and add saffron. Allow the contents to simmer, and gently stir.
  9. Allow everything to cook for about three minutes. If you'd like to, add fresh lemon juice.
  10. Add frozen peas and stir. Allow the paella to simmer for about five minutes, then garnish with freshly chopped parsley.

Recipe Tags