Chicken Sausage Jambalaya

Thursday, February 05, 2015

From our skinny table to yours ...

As much as we LOVE to eat healthy, we are totally guilty of comfort food cravings ... especially during the winter.  And apparently Phil saw his shadow this past Monday so we still have 6 more weeks of winter, exactly what we wanted to hear ;)

On the bright side, we are warming things up in here with our deliciously satisfying chicken sausage jambalaya.   And the best part?  You'll still stay on track for bikini season with this recipe so keep on dreaming of summer!

We started with a TON of veggies ... green bell pepper, zucchini, onions & garlic and lots of them.  Sauteed it up with a touch of extra virgin olive oil and added a combination of lean chicken breast and chicken sausage to the pan.  We mixed in brown rice and seasoned it up with paprika, garlic, onion, cayenne pepper & finished it off with a splash of hot sauce.

This was SO good!  Even the hubs approved saying he actually preferred our 'healthy' jambalaya over other jambalaya recipes he's had out ... WIN!!  

* Oh and bonus, if you're following the 21 Day Fix program this is 21 Day Fix APPROVED!!  One serving counts as 1 red, 1 yellow, 1 green & 1 gray. *

Nutrition Facts Per Serving
Servings: 4
Calories: 427
Fat: 12.1 grams
Carbs: 45.3 grams
Dietary Fiber: 5.9 grams
Protein: 34.5 grams

1/2 pound of organic chicken breast
1/2 of lean chicken sausage
3/4 cup dry brown rice
2 cups low sodium chicken stock
3 bell peppers diced
1 large zucchini diced
1 onion minced
4 garlic cloves minced
1 tbsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp cayenne pepper
1 tbsp extra virgin olive oil
Hot sauce to taste
Diced tomatoes to garnish 

1.  In medium saucepan, add brown rice and chicken stock to pan.  Bring to boil then reduce heat, cover and cook for 40 minutes until tender.  (double check your package directions!)
2.  Add EVOO to large saute pan and heat to medium-high heat.  Add you diced bell pepper, diced zucchini, minced onion and minced garlic.  Saute for 5-7 minutes until veggies are soft.
3.  Chop chicken & chicken sausage into bite sized pieces.
4.  Push veggies to sides of pan and add meat to center to cook - about 5-7 minutes.
5.  Add cooked rice to veggies & chicken.  Season with paprika, garlic powder, onion powder & cayenne pepper.
6.  Dish out 1/4 of jambalaya & garnish with tomatoes & a splash of hot sauce.

Make 4 healthy servings :)

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