Spring Chicken Paella

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dinner, Lunch, Main Course
Cuisine Mediterranean
Servings 1


  • 1/4 cup basmati rice
  • 1 teaspoon extra-virgin olive oil
  • 1/4 brown onion finely sliced
  • 80 g chicken thigh fillets roughly diced into 2cm chunks
  • 1 clove garlic minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon turmeric ground or fresh
  • 1/2 cup diced tomatoes
  • 1/2 bunch asparagus diced into 3cm pieces
  • 1/4 cup frozen green peas
  • 1 cup baby spinach
  • 1/2 tablespoon parmesan cheese grated or shaved
  • 1/4 cup fresh parsley finely chopped


  • Begin by cooking basmati rice according to packet instructions.
  • Next heat the oil in a large saucepan over medium-high heat. Add in the onion and cook for 4 minutes, or until softened.
  • Add chicken to the pan and cook for 3-4 minutes, tossing regularly until browned all over (the chicken will finish cooking later).
  • Next add in the garlic, cumin, smoked paprika and turmeric and stir through for 30 seconds, or until fragrant.
  • Add in the diced tomatoes, asparagus, and cooked basmati rice and bring to a simmer. Cook for 5 minutes, or until the asparagus is tender and the liquid has reduced slightly.
  • Stir through peas, baby spinach leaves and a generous seasoning of salt and pepper for 1 minute, or until spinach has wilted and the chicken is ready.
  • Add to a bowl and sprinkle with Parmesan and parsley to serve.

Posted by I Quit Sugar

In May 2018 Sarah Wilson appointed 28 By Sam Wood as the sole custodian of all the IQS recipes that were freely available on the I Quit Sugar blog. At 28 we are committed to the cause of reducing processed sugar in our diets, so we have pledged that all freely available recipes remain free and available to the public. You can find them all at https://recipes.28bysamwood.com