Cajun chicken jambalaya
- 400g chicken breast, sliced
- 1 red onion, chopped
- 1 red capsicum, diced
- 1 yellow capsicum, diced
- 2 medium tomatoes, diced
- 2 x 250g packets microwaveable brown rice
- 1 teaspoon Cajun seasoning
- 4 cups rocketarugulaX
- juice of ½ lemon
1 Spray a large non-stick frying pan with olive oil and set over medium-high heat. Cook chicken for 5 minutes, or until golden. Remove from pan and cover to keep warm.
2 Spray pan with a little more oil and return to medium heat. Gently fry onion and capsicum for 3 minutes, or until softened. Add tomatoes, rice and Cajun seasoning. Cook for a further 2 minutes, or until the tomato is soft and the rice is heated through.
3 Add cooked chicken and rocket to the pan. Stir for 2 minutes, or until chicken is heated through and rocket is just wilted. Add a squeeze of lemon juice to serve.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 2g
Dietary fibre 6g
Make it low FODMAP: Swap onion for green leek leaves and make your own low-FODMAP Cajun spice.
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