Flavor Filled Dinner
Spice up your dinner with our Chicken Jambalaya. While this is a traditional dish often served during Mardis Gras, you can enjoy it any time of the year, thanks to the nutrition content found in our ingredients. This savory jambalaya recipe creates both hearty textures and unique, piquant tastes. Concerned that the fiery flavors may be too hot for your palate? No worries! When paired with the coolness of Skyr, these cajun seasonings are calmed and create a pleasurable dining experience!
Nutrient Booster: Bell Peppers
Red bell peppers not only add a beautiful, vibrant color to a variety of dishes but also increase their nutritional value. The bell pepper is well known for its antioxidant compounds. High in vitamin C and carotenoid pigments, the antioxidants found red bell peppers are extremely important for protecting the body against the oxidative damage of free radicals. A diet rich in antioxidants has been shown to have numerous health benefits and may prevent diseases such as cancer, cardiovascular disease, diabetes and more.
For added ease and time-saving steps, portions of this recipe that can be prepared ahead of time. Chicken and sausage can be cooked in advance and stored in the refrigerator in airtight containers. Vegetables can be chopped ahead of time too and stored in separate airtight containers. The rice can also be pre-prepped. When it is time to make this dish, the chicken, sausage, vegetables and rice are all ready for you to create your delicious meal. All you will have to do is heat, season and top with the Skyr mixture! It’s easy to save time when you need it, all with a little bit of planning. You can have a delicious and festive meal on your table in minutes!
- 2 tablespoon olive oil
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1" cubes
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper, ground
- 1 (12 ounce) package andouille chicken sausage, cut in 1/4" cubes
- 1 cup onions, chopped
- 1-2 cloves garlic, minced
- 1 cup red bell peppers, chopped
- 8 ounce crimini mushrooms, sliced
- 2 teaspoon cajun seasoning
- 2 cups tomato sauce, no salt added
- 1/2 cup chicken broth, low sodium
- 2 bay leaves
- 6 cups long-grain brown rice, cooked
- 1-2 scallions, finely chopped for garnish
Place a dutch oven or large pot over medium heat, and heat 1 tablespoon olive oil in the pan. To prepare chicken, season with garlic powder, salt, and black pepper. Place the chicken into the pan, and sear each side for 2 minutes, or until golden brown. Remove the chicken from the pan and place it on a plate. Set aside.
In the same pan, add the cubed andouille chicken sausage and cook until lightly brown. When done, add the sausage to the same plate as the chicken, and set aside.
In the same pan, add the remaining olive oil, and saute the onions for 3-4 minutes, or until soft. Add garlic and saute until golden brown, then add bell peppers, mushrooms, and Cajun seasoning. With a wooden spoon, stir the vegetables for about 5-10 minutes, or until they caramelize. Add tomato sauce, chicken broth, bay leaves, chicken, and sausage. Combine all ingredients, and cook for another 20-25 minutes, stirring periodically. Note: chicken is done once the internal temperature reaches 165 F. After 20 minutes, add the cooked rice and stir to combine. Remove the pot from the heat and let stand, covered, for 5 minutes.
To serve, remove the bay leaves, and top with scallions.
Serving size: 1 1/3 cup: Calories: 360 calories, Fat: 9 grams, Saturated fat: 1.5 grams, Carbohydrates: 40 grams, Sugar: 5 grams, Sodium: 445 milligrams, Fiber: 5 grams, Protein: 30 grams, Cholesterol: 75 milligrams