Chicken Jambalaya

MACROS Per Serving (Serves 4): 465kcal, C-65g, F-5g, P-39g (Macros may vary on different brands)

15Min Prep - 45-55min Cook


1 Onion Chopped

2 Peppers Deseeded & chopped

2 Garlic Gloves, Chopped Finely

2 tsp oil (for cooking)

600g Chicken (you can reduce this if it’s too much) cut into bite size cubes

2 tsp Cajun Spice

1 tsp Chilli Powder

1 Tin Chopped Tomatoes

1 Tin Sweetcorn

240g Brown Rice

1 Chicken Stock Cube dissolved in 500g Water


1. Heat 1 tsp oil in a large pan & fry the onion. Once it has begun to go translucent, add the peppers &


2. When the Vegetables have softened, remove from the pan. Add remaining oil & add chicken cubes to

the pan, cook until all sides have become browned.

3. Once the chicken has browned evenly on both sides, add the vegetables back to the pan & throw in

the Cajun Spice, Chilli Powder & a little salt & Pepper. Stir & Cook for a few minutes.

4. Add chopped tomatoes, rice, sweetcorn & Stock

5. Simmer on a Medium to low heat until the rice is cooked & the majority of the liquid has been

absorbed. Should take about 35-45mins.

6. Serve Hot, with a dollop of Greek Yoghurt for extra Protein (Greek Yog not included in macros)

This can easily serve you 4 evening meals if you are cooking for yourself, so it is a perfect example of food

prep, it can be frozen or kept in the fridge for up to 3 days.

Angi Pilika