Chicken Jambalaya

Ingredients:

• 1 1/2 lbs. boneless, skinless chicken breasts, cut into bite-size pieces
• 2 tbsp extra-virgin olive oil, divided
• 2 bunches scallions, white and green parts, chopped (2 tbsp reserved for garnish)
• 1 green bell pepper, chopped
• 2 garlic cloves, minced
• 1/2 cup whole-grain, quick-cooking brown rice
• 1/8 tsp sugar-free Cajun seasoning or cayenne pepper
• 2 cups lower-sodium chicken broth
• 1 (14 oz.) can diced tomatoes
• salt
• freshly ground black pepper

Makes 4 (1 1/2 cup) Servings

1. Seaosn chicken with salt and pepper. Heat 1 tablespoon of the oil in a large straight-sided skillet over medium-high heat. Add chicken, scallions, bell pepper and garlic; cook, stirring often, until vegetables are softened, about 5 minutes.
2. Stir in rice and Cajun seasoning. Add broth and tomatoes with juice  and bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, until most of the liquid is absorbed, about 30 minutes. If jambalaya has excess moisture, cook uncovered for 3-5 minutes. Sprinkle with reserved scallions and serve.

 WW POINTS VALUE: 8 pts.

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Jambalaya is a classic Louisiana dish that can be made with any kind of protein combination of beef, chicken, ham, sausage, pork. You can use any of these protein for this dish and it will still taste delicious. I made this dish in honor of Mardi Gras and it is really delicious, filling and colorful. This dish cooks in over 30 minutes and it's perfect for weekend cooking. If you're a heat lover, add more Cajun seasoning or cayenne and you'll feel like you're in the Big Easy.