• 1 tbsp olive oil
  • 2 free-range chicken breast fillets, diced
  • 250g paella rice
  • ½ tsp ground paprika
  • 1 very low-salt chicken stock cube
  • 100g green beans, trimmed and cut into lengths
  • 100g frozen peas
  • 4 spring onions, trimmed and thinly sliced
  • 75g light soft cheese


  1. 1

    Heat the oil in a large frying pan and cook the chicken for 3-4 minutes until it is white all over. Add the paella rice and paprika and stir to combine. Cook for 1 minute.

  2. 2

    Make up 750ml chicken stock using the stock cube and pour into the pan. Stir well and bring to the boil. Simmer for 15 minutes, then add the green beans, peas and spring onions. Cook for a further 10 minutes, stirring from time to time until the rice and veg are tender. Stir in the soft cheese until combined.

Nutritional Details

Each serving provides
  • Energy 2177kj 520kcal 26%
  • Fat 9.0g 13%
  • Saturates 3.0g 15%
  • Sugars 3.2g 4%
  • Salt 0.6g 10%

% of the Reference Intakes

Typical values per 100g: Energy 402kj/96kcal

Each serving provides

63.9g carbohydrate 5.6g fibre 43.0g protein

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