Chicken Paella Meal-Prep Bowls

• 180 g, cut into 2.5 cm pieces — Boneless skinless chicken breast, raw
• 60 g dry short-grain white rice — Dry short-grain white rice
• 75 g, cut into 2 cm pieces — Raw red bell pepper
• 90 g, trimmed and halved — Raw green beans
• 100 g, halved — Raw cherry tomatoes
• 100 g, drained and rinsed — Canned chickpeas, drained and rinsed
• 9 g (2 tsp) — Extra-virgin olive oil
• 5.6 g (2 tsp), finely grated — Raw garlic
• 1.2 g (1/2 tsp) — Onion powder
• 1.2 g (1/2 tsp) — Smoked paprika
• 15 g (1 tbsp) — Fresh lemon juice
• 0.75 g (1/8 tsp) — Fine salt

Method

1. 1Prepare the paella ingredientsCut the chicken into 2.5 cm pieces and the red pepper into 2 cm pieces, trim and halve the green beans, halve the cherry tomatoes, and drain.Look for: The ingredients are fully prepared and ready for the next action.Safety: Use a separate board for raw chicken, wash hands and utensils afterward, and keep the boiling water in a heat-safe vessel.
2. 2Rinse the chickpeasRinse the chickpeas. Finely grate the garlic, stir it with the onion powder, smoked paprika, and salt, and measure 150 g boiling water for the rice.Look for: The chicken and vegetables are evenly cut, the rice is measured dry, and the garlic, onion powder, paprika, and salt are evenly combined.
3. 3Brown the chicken and vegetablesHeat the olive oil in a wide lidded skillet over medium-high. Add the chicken in one layer for 4 minutes, turn it.4 minLook for: The cooking surface or appliance is fully heated and ready for the next action.
4. 4Add the red pepperAdd the red pepper and green beans for 3 minutes. Add the tomatoes and all of the garlic, onion powder, smoked paprika, and salt mixture; cook for 2 minutes, stirring only enough to keep the garlic from scorching.5 minLook for: The chicken has browned patches, the pepper and beans are glossy, and the tomatoes have begun to collapse.Safety: Treat the skillet and utensil as contaminated by raw chicken until the chicken later reaches 165°F; wash hands after handling poultry.
5. 5Measure ingredients: Simmer the paella-style riceMeasure dry short grain white rice, chickpeas, chicken breast, red bell pepper, and green beans using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
6. 6Simmer the paella-style riceStir in the dry rice and chickpeas for 30 seconds, then pour in 150 g boiling water and scrape the skillet once. Bring to a simmer, reduce to low, and cook uncovered without stirring for 14 to 16 minutes, adding 15 g more hot water only if the rice is still firm after the liquid absorbs.16 min · 165°FLook for: The rice is tender with separate grains, no free water remains, and the thickest chicken piece reaches 165°F.Safety: Verify 165°F in the thickest chicken piece with a clean thermometer before resting the rice; add only hot water to the simmering skillet.
7. 7Crisp, rest, and portionRaise the heat to medium-high for 1 minute, listening for a light crackle without a burnt smell. Turn off the heat, cover for 5 minutes, then uncover.6 minLook for: The cooking surface or appliance is fully heated and ready for the next action.
8. 8Drizzle all lemon juice over the skilletDrizzle all lemon juice over the skillet, and transfer the complete portion to a meal-prep bowl without stirring away every crisp rice edge.Look for: The bottom gives a faint toasted crackle, the rice has rested without becoming wet, and lemon brightens the complete skillet.Safety: Stop the crisping step immediately if the rice smells scorched; if storing, cool in a shallow container and refrigerate within 2 hours.