Grilled Chicken and Vegetable Jambalaya

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2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 can diced tomatoes
1 cup long grain rice
2 cups chicken broth
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Salt and pepper to taste
Chopped fresh parsley for garnish


1.Preheat grill to medium-high heat. Season the chicken breasts with salt, pepper, and paprika. Grill the chicken for 6-8 minutes per side, or until cooked through. Remove from grill and let rest for 5 minutes. Slice into strips.
2.In a large skillet, heat olive oil over medium heat. Add the onion, bell peppers, and garlic. Cook until vegetables are softened, about 5 minutes.
3.Add the diced tomatoes, rice, chicken broth, cayenne pepper, thyme, and oregano to the skillet. Stir to combine.
4.Bring mixture to a boil, then reduce heat to low and cover. Simmer for 20-25 minutes, or until rice is cooked and liquid is absorbed.
5.Stir in the sliced grilled chicken. Season with salt and pepper to taste.
6.Serve hot, garnished with chopped fresh parsley.

Grilled Chicken and Vegetable Jambalaya is a flavorful and spicy one-pot rice dish that features tender grilled chicken, along with an assortment of vegetables. This dish is perfect for spice lovers and can be customized to suit your preferred level of heat. Enjoy it as a main course or as a side dish at your next gathering!

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