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
Course: LunchDifficulty: EasyServings
4
ServingsPrep time
45
minutesIngredients
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
Directions
- 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.
