Servings: 4 (1 1/2 cup)
400 Calories, 11 g fat
1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
2 T EVOO, divided
2 bunches scallions, white and green parts, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
1/2 c whole-grain, quick cooking brown rice
1/8 t Cajun seasoning or cayenne pepper
2 c lower-sodium chicken broth
1 (14 oz) can diced tomatoes
salt and fresh ground pepper
Season chicken with salt and pepper. Heat 1 T of the oil in a large straight sided skillet over medium-high hear. Add chicken, scallions, bell pepper and garlic; cook stirring often until vegetables are softened, about 5 minutes.
Stir in rice and Cajun seasoning. Add broth and tomatoes with juice and bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, until most of the liquid is absorbed, about 30 min. If jambalaya has excess moisture, cook uncovered for 3-5 minutes.
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