Chicken Jambalaya

Brown rice is a much slower release carb than white rice. It’s the healthier option but you should watch portions when trying to control your blood sugar.

Chicken Jambalaya

Recipe by Chef BinksCourse: LunchDifficulty: Easy


Prep time




  • 8 oz. Boneless Skinless Chicken Breast, Cooked & Cubed

  • 1 Tablespoon Macadamia Nut Oil

  • 1 Cup Celery, Chopped

  • 1/2 Cup Red Pepper, Chopped

  • 1/2 Cup Onion, Chopped

  • 1 Clove Garlic, Minced

  • 1/8 Teaspoon Crushed Red Pepper

  • Cajun Seasoning, to Taste

  • 1 Tablespoon Fresh Thyme

  • 2 Cups Chicken Broth

  • 1/2 Cup Tomato, Chopped

  • 1 1/2 Cup Brown Rice, Cooked


  • In a large skillet heat macadamia nut oil. Add garlic and sauté
  • Add celery, red pepper, and onion; Sauté and caramelize.
  • Add crushed red pepper, Cajun seasoning, thyme, chicken and broth. Stir and bring to a boil. Reduce heat and let cook another 15-20 minutes, until liquid is absorbed.
  • Add cooked rice for another 5 minutes. If it cooks down and gets a little too thick, feel free to add a little bit of water to loosen up the consistency.
  • Serve and enjoy.

Recipe Video

    Shopping Cart
    Your cart is emptyReturn to Shop
      Calculate Shipping