be_ixf;ym_202207 d_06; ct_50
Home Health Library Recipes Paella with chicken, leeks and tarragon

Nutrition Facts

Serving Size About 4 ounces chicken and 2 cups rice and vegetables
Calories 369

Amount Per Serving
Monounsaturated fat 2 g
Saturated fat 1 g
Total fat 6 g
Sodium 182 mg
Cholesterol 83 mg
Dietary fiber 7 g
Protein 35 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Paella is a saffron-flavored rice dish. This adaptation uses brown rice, chicken and spices you already have in your cabinet.


(Serves 4)
  • 1 teaspoon extra-virgin olive oil
  • 1 small onion, sliced
  • 2 leeks (white part only), thinly sliced
  • 3 garlic cloves, minced
  • 1 pound boneless, skinless chicken breast, cut into strips
  • 2 large tomatoes, chopped
  • 1 red pepper, sliced
  • 2/3 cup brown rice
  • 1 teaspoon tarragon, or to taste
  • 2 cups fat-free, unsalted chicken broth
  • 1 cup frozen peas
  • 1/4 cup chopped fresh parsley
  • 1 lemon, cut into 4 wedges


In a large, nonstick frying pan, heat the olive oil over medium heat. Add the onion, leeks, garlic and chicken. Saute until the vegetables are translucent and chicken is slightly browned, about 5 minutes.

Add the tomatoes and red pepper and continue to saute another 5 minutes. Add rice, tarragon and broth and combine well. Bring to a boil.

Reduce heat, cover and simmer about 10 minutes. Stir in peas and continue to simmer uncovered until broth is absorbed and the rice is tender, 45 to 60 minutes.

To serve, divide among four individual plates. Garnish each with 1 tablespoon parsley and 1 lemon wedge.

Last Updated: July 14th, 2021