Chicken and Shrimp Paella Salad
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Chicken and Shrimp Paella Salad calories by ingredient
Introduction
A lower fat twist on a Spanish favorite using orzo rather than rice (which is optional to switch out if desired) A lower fat twist on a Spanish favorite using orzo rather than rice (which is optional to switch out if desired)Number of Servings: 4
Ingredients
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Cooking Spray
1 onion, chopped
1 green bell pepper, chopped
1 1/4 teaspoons salt
For the meat:
6 ounces salad shrimp, thawed and drained
1/4 teaspoon dried red pepper flakes
1 teaspoon paprika
1 pound boneless, skinless chicken breasts (about 3), cut into 1/2-inch cubes
1/4 teaspoon fresh-ground black pepper
For Pasta:
1/2 pound orzo (about 1 cup)
1 tablespoon extra virgin olive oil
2 tablespoons lemon juice
1 tomato, diced
1/2 cup chopped fresh parsley
Directions
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.