Spring Veggie & Chicken Paella
This one pot dish boasts with color, flavor, and nutrition!

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Serves 4

Ingredients:

2 Tbsp. olive oil
I medium yellow onion, finely sliced
1 lb. chicken thighs, boneless, skinless (diced)

2 cloves garlic, minced
1 tsp. each of ground cumin, smoked paprika, ground turmeric 
2 cups fresh baby spinach
1- 14 oz can diced tomatoes
1 bunch asparagus, dice into large pieces
2 cups cooked brown rice
1/4 cup frozen green peas

salt & pepper to taste

Parmesan cheese for serving

Fresh parsley for serving

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Directions:

1. Heat oil in large saucepan over medium-high heat. Add in the onion and cook for 4-5 minutes.

2. Add in the chicken pieces and cook for 3-4 minutes, tossing regularly until browned on all sides.

3. Add in garlic, cumin, paprika and turmeric and stir and cook for ~30 seconds until fragrant.

4. Add in the diced tomatoes, asparagus, and cooked brown rice. Bring to a rolling simmer and cook for about 5 minutes.

5. Stir in the frozen peas, baby spinach and season to taste with salt & pepper. Cook for 1 minute or until peas are heated through and spinach is wilted.

6. Serve with a sprinkling of parmesan cheese and fresh parsley. ENJOY!