Prep time: 10 minutes
Cook time: 35 minutes


  • 1 1/2 lbs of boneless skinless chicken breasts cut into bite-size pieces
  • 1 T olive oil
  • 2 bunches scallions, chopped
  • 1 green bell pepper, chopped
  • 2 garlic cloves, minced
  • 1/4 t cayenne pepper
  • 1 t cajun seasoning
  • 2c low sodium chicken broth
  • 1 can tomato paste
  • 1 can diced tomatos
  • cooked brown rice (optional)


  1. Season chicken with salt & pepper. Heat olive oil in a large straight-sided skillet over medium-high heat. Add chicken, scallions, bell pepper, and garlic; cool, stirring often, until vegetables are softened, about 5 minutes.
  2. Stir in cajun seasoning & cayenne pepper. Add broth, tomato paste, diced tomatoes with juice and bring to a boil. Reduce heat to medium low, cover and simmer, stirring occasionally until most of the liquid is thickened, about 30 minutes. If jambalya has excess moisture, cook uncovered for 3-5 minutes. Serve over brown rice.