Chicken Jambalaya

Prep Time
25 min
Cook Time
30 min
Recipe Details
  • 1 spray(s) cooking spray
  • 3 oz cooked chicken sausage(s), chopped
  • 1 large uncooked onion(s), chopped
  • 1 rib(s) uncooked celery, stalk, chopped
  • 1 small green pepper(s), chopped
  • 1/4 tsp cayenne pepper, or to taste
  • 1/2 tsp dried thyme
  • 1 tsp table salt
  • 1/2 tsp black pepper, ground
  • 2 clove(s) garlic clove(s), minced
  • 2 cup(s) cooked boneless skinless chicken breast(s)
  • 28 oz canned tomatoes, whole, plum, peeled with juice
  • 2 cup(s) fat free chicken broth
  • 1 cup(s) uncooked white rice, long-grain
  1. Coat a large, nonstick saucepan with cooking spray. Over high heat, sauté sausage until crispy on edges. Add onion, celery and green pepper; sauté until tender.
  2. Reduce heat and stir in cayenne, thyme, salt, pepper and garlic; sauté until garlic is fragrant.
  3. Stir in chicken, tomatoes, broth and rice. Bring to a simmer, cover and let cook until rice is tender, about 20 minutes. Yields about 1 1/4 cups per serving.

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