Healthy one-pot meals: Thai-inspired chicken, quinoa paella, more

Joy Bauer asked viewers to send in their healthiest one-pot dinner recipes, and the three finalists have been chosen! Learn how to make paprika shrimp and sausage quinoa paella, Thai-inspired chicken and couscous, and a Provencal style fish bake.

Thai-inspired chicken and couscous

Ingredients

  • For peanut sauce:

    • 1/4 cup of creamy peanut butter
    • 2 tablespoons of rice wine vinegar
    • 2 tablespoons of brown sugar
    • 2 tablespoon of reduced-sodium soy sauce
    • 1/2 teaspoon of salt
    • 1/4 teaspoon of red pepper Ffakes
    • 2 teaspoons of olive oil
  • For chicken:

    • 2 teaspoons plus 1 tablespoon of olive oil
    • 1/2 cup of carrots cut into 1/4 inch dice
    • 1/2 cup of onions cut into 1/4 inch dice
    • 1/2 cup of red pepper cut into 1/4 inch dice
    • 1 pound of boneless skinless chicken breast cut into 1/2 inch dice
    • 1 cup of couscous
    • 1 1/4 cups of water
    • 1/2 cup of frozen edamame thawed
    • 2 tablespoons of chopped fresh cilantro
    • 1/4 cup of chopped peanut
    • 2 tablespoons of finely-chopped scallions

Preparation

Baking Directions:

Paprika shrimp and sausage quinoa paella
Servings:

Makes 4 servings

Ingredients

    • 12 large shrimp, peeled and devined
    • 1/4 tsp sweet paprika
    • 1/4 tsp smoked paprika, plus 1Ž4 tsp, divided
    • 1/4 tsp onion powder
    • 2 tbsp olive oil
    • 8 ounces pre-cooked low fat chicken sausage, sliced
    • 1/2 cup diced onion
    • 1 large red bell pepper, chopped
    • 1 large yellow bell pepper, chopped
    • 3 cloves garlic, minced
    • 1 large beefsteak tomato, chopped (about 1 cup)
    • 1 tbsp tomato paste
    • Pinch saffron (about 10 threads)
    • 1/2 tsp salt
    • 1/2 tsp pepper
    • 1 3/4 cups low-sodium chicken broth
    • 1/2 cup peas (frozen is fine)
    • 1 cup quinoa, rinsed and drained
    • 1/4 cup flat leaf parsly, chopped

Preparation

Baking Directions:

Provencal style fish bake
Servings:

Makes 4 servings

Ingredients

    • 1/3 cup chopped parsley(plus 2 tablespoons for garnish)
    • 2 teaspoons herbes de Provence
    • 3 tablespoons lemon juice
    • 1 tablespoon extra virgin olive oil
    • 1-1/2 pounds(1-inch thick) firm white fish fillets, such as halibut or Pacific cod, patted dry
    • 1 (14 ounce) can low-sodium fire roasted diced tomatoes, drained
    • 1 tablespoon low-sodium tomato paste
    • 2 teaspoons minced garlic
    • 1/2 teaspoon fresh cracked black pepper
    • 2 medium yellow onions, sliced 1/4 inch thick and rings separated
    • 1 cup trimmed fennel bulb, thinly sliced
    • 1 cup small canned white beans, rinsed and drained
    • 1 small lemon, sliced thin
    • 1/4 cup drained sliced pimento stuffed green olives

Preparation

Baking Directions:

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