Prep Time |
Cook Time |
Total Time |
Makes |
Calories |
15 min. |
55 min. |
70 min. |
6 |
0 |
Chicken with Collard Greens Jambalaya
This recipe is low in fat and sodium, but still packs home that Cajun flavor!
Ingredients:
| 2 boneless chicken breasts, cut into small pieces |
| 2 chicken sausages, cut into 1-2 inch rings |
| 1 lb. of green collards (roughly chopped with stems) |
| 2 yellow crook neck squash (or regular squash) |
| 1 tsp. of cayenne |
| 1 tsp. of thyme |
| 2 grated garlic cloves |
| 1 tsp. of salt |
| 1 tsp. of pepper |
| 2-3 bay leaves |
| 1 tsp. of red crushed pepper |
| 1 green bell pepper |
| 1 chopped onion |
| 4 tbsp. of vegetable oil |
| 3 cups of brown rice |
| 6 cups of veggie stock |
Instructions:
| 1 | Heat a large pot with the oil on medium-high heat. |
| 2 | Add onions and sauté until translucent. Add chicken. Sauté until brown. Add spices, and scrape bottom of the pot as you stir, Add squash, collard greens, bell pepper, and garlic. |
| 3 | Add rice and stir until all veggies, oil and spices are well mixed. Then add stock. |
| 4 | Let cook for 45 mins with lid on. Stir every 15-30mins to keep rice from sticking to bottom of the pot. |
| 5 | Once rice is cooked, serve hot in bowls. |
