Chicken Jambalaya

This one-skillet jambalaya is made with chicken, ham and tomatoes. Low in fat, it’s also a source of iron and vitamin C. View the full recipe here.

25 MINS

Cooking Time
15 MINS

Prep Time
4 People

Serves

2 Tbsp. (30 mL) vegetable oil
3/4 lb. (440 g) boneless, skinless chicken thighs
1 cup (250 g) ham, cut into very thin strips (about 5 oz./150 g)
1 can (398 g) no salt added tomatoes in juice, undrained
1 1/2 cups (375 mL) water
1 package Knorr® Vegetable Dry Soup Mix
1 cup (250 mL) uncooked rice

Heat oil in large skillet over medium-high heat and brown chicken and ham.
Stir in tomatoes, water and Knorr® Vegetable Dry Soup Mix. Bring to a boil over high heat. Stir in rice. Reduce heat to low and simmer covered, stirring occasionally, until rice is tender, about 20 minutes.

Amount per Serving

Nutritional values	Amount per Serving
Energy (g)	380.0
Calcium (g)	6.0 %
Carbohydrates (g)	42.0 g
Fat (g)	10.0 g
Fiber (g)	1.0 g
Iron (g)	10.0 %
Protein (g)	29.0 g
Saturated Fat (g)	1.5 g
Sodium (g)	430.0 mg
Sugar (g)	2.0 g
Trans Fat (g)	0.0 g

Try adding ½ cup of frozen mixed vegetables to this dish for more veggies!
Each serving of this jambalaya is low in fat and a source of iron and vitamin C. *See Nutrition Information for sodium content.