Chicken and Shrimp Paella Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Cooking Spray1 onion, chopped1 green bell pepper, chopped1 1/4 teaspoons saltFor the meat:6 ounces salad shrimp, thawed and drained1/4 teaspoon dried red pepper flakes1 teaspoon paprika1 pound boneless, skinless chicken breasts (about 3), cut into 1/2-inch cubes1/4 teaspoon fresh-ground black pepperFor Pasta:1/2 pound orzo (about 1 cup)1 tablespoon extra virgin olive oil2 tablespoons lemon juice1 tomato, diced1/2 cup chopped fresh parsley
1. Assemble the spices and chop the vegetables. Cut up the chicken.
2. Begin cooking the orzo according to package directions.
3. Spray a non-stick skillet with cooking spray and saute the onion and bell pepper until tender-crisp.
4. Remove the veggies to a large salad bowl.
5. add the chicken to the already hot skillet, stirring occasionally. Cook until juices run clear - 3 to 5 minutes.
6. While the chicken is cooking place the shrimp and other spices into the bowl with the onion and bell pepper.
7. Once chicken has finished cooking add it to the items in the bowl.
8. Drain the orzo and add to the bowl.
9. In small bowl or cup whisk together the lemon juice and olive oil. Pour over the top of the contents of the large bowl.
10. Top with chopped tomato and parsley.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CHARLENESMITH42.
2. Begin cooking the orzo according to package directions.
3. Spray a non-stick skillet with cooking spray and saute the onion and bell pepper until tender-crisp.
4. Remove the veggies to a large salad bowl.
5. add the chicken to the already hot skillet, stirring occasionally. Cook until juices run clear - 3 to 5 minutes.
6. While the chicken is cooking place the shrimp and other spices into the bowl with the onion and bell pepper.
7. Once chicken has finished cooking add it to the items in the bowl.
8. Drain the orzo and add to the bowl.
9. In small bowl or cup whisk together the lemon juice and olive oil. Pour over the top of the contents of the large bowl.
10. Top with chopped tomato and parsley.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user CHARLENESMITH42.
Nutritional Info Amount Per Serving
- Calories: 232.7
- Total Fat: 8.1 g
- Cholesterol: 147.5 mg
- Sodium: 137.2 mg
- Total Carbs: 5.2 g
- Dietary Fiber: 1.5 g
- Protein: 34.7 g
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