Women in peri/menopause need to focus on protein, veggies, and the best carbohydrates. This one-pan dish checks all of those boxes.

This recipe takes one pan and about 30 minutes to make a delish chicken, veggie and rice dinner.  It is a very flexible recipe.   Feel free to change the amount of chicken, rice, and add or subtract any vegetables. 

Ingredients:

2 lbs Chicken Thighs

1 Tbsp. Olive Oil

4 Tbsp. Mexican Spice Seasoning, or your favorite taco / Mex seasoning

3 Cloves Garlic, minced

1 Red Bell Pepper, diced

1 Cup Diced Carrot

1 Small Sweet Brown Onion, diced

1-2 Cups Cherry or Grape Tomatoes, quartered (can sub a 14 oz can of petite diced tomatoes, drained) 

1 Cup Basmati Rice (or rice of choice)

2 Cups Water

1 Cup Frozen Peas

Directions:

1. Trim the chicken thighs using kitchen scissors and at the same time cut the chicken into smaller chunks.
2. Place chunks of chicken in a large bowl, sprinkle with Mexican Spice Seasoning, and mix to combine,
3. Chop all veggies and set aside.
4. Heat Olive Oil in large skillet over Medium Heat.
5. Add Chicken chunks to the skillet and cook for about 3 minutes on each sides.  The chicken will still be raw in the middle and not cooked all the way through.  Remove chicken from the skillet and place back into the bowl (it is fine that the bowl is still dirty with raw chicken juices as the chicken will return to the skillet to cook all the way through).
6. Add Garlic to the warm skillet and sauté for about 1 minute.  Add Bell Pepper, Carrots, and Onion to the skillet.  Sauté until softened, about 5 minutes.
7. Add Rice and Water to skillet.  Stir to combine Water, Rice, and Sautéed Veggies.  
8. Place chicken over the top in a single layer.
9. Allow the mixture to heat to a low boil.  Reduce heat to low, cover, and allow the dish to simmer for 20 minutes (this timing is for Basmati Rice.  Firmer rices may require more cooking time at this step).
10. Uncover skillet, add Frozen Peas, and stir to combine.  Replace cover and allow skillet to cook for another 5 minutes.
11. Dish can be removed from heat and rest covered for 10-15 minutes or be served immediately.  

Serve with:

Non Fat Greek Yogurt (as a sour cream substitute)

In a Jicama Tortilla (optional)

Over a bed of Mixed Greens

With sliced Avocado

Leftover Paella Soup – 

Although this dish is great on night #1, we absolutely love having the leftovers as a soup on day #2.  Just take whatever is left, scoop it into a soup pot, and add chicken broth.  You can adjust to make your soup thicker or more liquid depending on your preference.  Heat the soup through and scoop into bowls.  

Scared of the rice in this dish? Don’t be. Let’s understand carbs. Why are Carbs so Confusing? Your Guide to Carbohydrates and Perimenopause

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