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. |