Hungry Girl Yippee Paella

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 268.6
  • Total Fat: 3.3 g
  • Cholesterol: 100.6 mg
  • Sodium: 370.9 mg
  • Total Carbs: 28.9 g
  • Dietary Fiber: 5.1 g
  • Protein: 32.3 g

View full nutritional breakdown of Hungry Girl Yippee Paella calories by ingredient
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Putting the Yay in Paella!
Putting the Yay in Paella!

Number of Servings: 6


    8 oz. raw boneless skinless lean chicken breast, cut into bite-sized pieces
    1/8 tsp Salt,
    1/8 tsp Pepper, black,
    2 cups of chopped onion
    2 red bell peppers, seeded and chopped
    1 tbsp chopped garlic
    2 cups of sliced mushrooms
    2 cups of chopped tomatoes
    1 tsp. ground turmeric
    1/2 tsp of paprika
    1/4 tsp ground thyme
    1 cup uncooked brown rice
    3/4 cup fat-free chicken broth
    1 1/2 cups of frozen peas
    2 Bay leaves
    Shrimp, raw, 8 oz (peeled, deveined)
    Scallops, raw, 6 oz cut into bite sized pieces
    *Tilapia, 6 oz (cut into bite sized pieces)
    1/4 cup Parsley
    Lemon juice, 1 tbsp


Spray a large pot (with a lid) with nonstick spray and bring to medium-high heat on the stove. Add chicken and season with 1/8 tsp. each salt and black pepper. Stirring occasionally, cook for 5 minutes or until chicken is cooked through. Transfer chicken to a bowl and set aside.

Remove pot from heat, re-spray and return to medium-high heat. Add onions, bell peppers and garlic. Stirring occasionally, cook until softened, about 6 minutes.

Add mushrooms, tomatoes, turmeric, paprika, thyme, and 1/4 each salt and black pepper to the pot. Cook until mushrooms have softened, about 5 minutes, stirring occasionally.

Add rice and mix well. Add broth, peas and bay leaves. Bring to a boil and then reduce to a simmer. Cover and cook for 35-40 minutes, until rice is fully cooked.

Add all of the seafood, cooked chicken and the parsley. Stirring often, cook for 5 minutes, or until seafood is fully cooked.

Add lemon juice and stir. Remove from heat and re-cover. let stand for 10 minutes.

Remove bay leaves. Add remaining 1/8 tsp. each salt and black pepper. If you like, garnish with lemon wedges and season to taste with additional salt and black pepper. Enjoy!

Serving Size: Makes 6 1 1/2 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user CLYNNEABAIRD.

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