Southern-style cooking doesn’t have to make your diet go South. Traditionally cooked with sausage and seafood, jambalaya gets a skinny makeover in this quick-and-easy recipe. This healthier mix combines chunks of chicken, fresh veggies, beans and brown rice, simmered in a chunky tomato sauce spiced up with chili powder and cayenne. You get all the flavor, more fiber and less fat than the classic kind—and it takes just 30 minutes to make!
Skinny Chicken Jambalaya
Makes 4 servings
Protein: 62 grams
Carbs: 44 grams
Fat: 44 grams
4 (6 oz.) chicken breasts (boneless, skinless), chopped
2 cups low-sodium chicken broth
1 (976 mL) can stewed tomatoes
1 can kidney beans, drained/rinsed
¾ cup cooked brown rice
2 Tbsp. olive oil
2 cloves garlic, minced
1 Tbsp. cilantro
¼ cup fresh parsley
2 celery stalks, diced
2 green peppers, chopped
1 onion, chopped
2 tsp. thyme
2 tsp. oregano
1 tsp. chili powder ¼ tsp. cayenne pepper
Optional: 2 Tbsp. hot sauce
- Heat olive oil in large skillet over medium heat.
- Add garlic, celery and onion; cook until softened.
- Add chopped chicken, oregano, thyme, chili powder and cayenne powder; cook for 5 to 7 minutes.
- Pour in chicken stock. Add kidney beans, stewed tomatoes, rice, peppers, hot sauce and cilantro. Bring mixture to a boil; reduce heat, cover and simmer for 20 minutes, stirring occasionally.
- Remove from heat; let sit for 5 minutes before serving, garnished with parsley.