Dinner

Chicken and Scallops Summer Paella is for Dinner.

Chicken and Scallops Summer Paella takes 15 minutes to prepare.

Chicken and Scallops Summer Paella takes 20 minutes to cook.

Chicken and Scallops Summer Paella makes 2 servings.

The ingredients for Chicken and Scallops Summer Paella are:

Archer Farms Whole Grain Medley 3/4 cup uncooked
1 boneless skinless chicken breast
1 4-oz Package Ocean Market Scallops, thawed
1 Cherry Tomato
5 medium mushrooms, sliced
1 cup (8 fl oz) Chicken Broth
1 cup sliced Zucchini
1 cup frozen peas
Black Pepper (dash)
Saffrom (dash)
1 T Extra Virgin Olive Oil

Here is how you make Chicken and Scallops Summer Paella:

Cook Whole Grain Medley according to package instructions (use water only). While that's going, slice veggies and cut chicken breast into bite-sized pieces.Add olive oil to a skillet over med-high heat. Stir-fry zucchini, tomato, and mushrooms for 3-5 minutes. Remove veggies from pan. Turn up heat to high heat. Add chicken and scallops to pan and stir-fry for 2-3 minutes, until chicken turns white and there is a slight sear. Add chicken broth to pan and lower to med-low. Add all veggies in (including peas) and also add in the cooked Whole Grain Medley. Add in the Saffron and pepper to taste and simmer for an additional 5 minutes, then serve.Serving Size: 2-3 portions.Number of Servings: 2Recipe submitted by SparkPeople user CINNAMONBRIDE.

The nutritional information for Chicken and Scallops Summer Paella is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 576.0

• Total Fat: 12.2 g
• Cholesterol: 90.9 mg
• Sodium: 741.8 mg
• Total Carbs: 73.2 g
• Dietary Fiber: 9.5 g
• Protein: 47.0 g

Chicken and Scallops Summer Paella is Spanish cuisine.