The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Take-It-Easy Chicken Paella
We call it take-it-easy for a reason. A few bits and bobs to chop. Brown rice bubbling away. Succulent shredded free-range British chicken breast sizzling with sun-dried tomatoes and peppers. All flavoured with our smoky paella spice mix and supercharged turmeric. Take a seat - and let the oven do the work.
Prep in 10
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 80g baby spinach
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 1 pepper
- 160g brown rice (brown rice (100%))
- 1 tbsp paella spice mix (Pimenton Dulce, Rosemary, Thyme, Oregano)
- 1 onion
- 200g seasonal mixed tomatoes
- 100g artichoke hearts (Artichoke Halves (contain Salt and traces of Citric Acid, Vinegar and Ascorbic Acid), sunflower oil, Vegetable Bouillon (Sea Salt, Rice Flour, Sugar, Yeast Extract, Dried Onion, Dried Carrot, Dried Leek, Sunflower Oil, Ground Turmeric, Rubbed Parsley), dried parsley, dried mint, dried basil)
- ½ tsp turmeric
- 4 British Free Range chicken breasts
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
Nutritional Information
Calories: 510
Protein: 48g
Carbs: 38g
Fat: 18g
Take-It-Easy Chicken Paella
We call it take-it-easy for a reason. A few bits and bobs to chop. Brown rice bubbling away. Succulent shredded free-range British chicken breast sizzling with sun-dried tomatoes and peppers. All flavoured with our smoky paella spice mix and supercharged turmeric. Take a seat - and let the oven do the work.
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Bring a large saucepan filled with salted hot water to a boil. Add the rice and half the turmeric and boil for 25-30 mins, until cooked. Add spinach for the final 1-2 mins, then drain altogether.
- Roughly dice the pepper and onion. Quarter the tomatoes. Transfer everything to a large baking dish and toss with the garlic paste, spice mix, remaining turmeric and 2 tbsp olive oil.
- Lay the chicken on top of the veg, drizzle over another 1 tbsp oil and season with sea salt and black pepper. Roast for 25-30 mins. Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear. Cook for longer if necessary.
- Dissolve the stock cube in a jug with 100ml boiling water. Remove the dish from the oven and transfer the chicken to a clean board. Shred the chicken with two forks then return to the dish along with the stock, artichokes and cooked rice. Mix well.
- Serve the chicken paella straight to the table.
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