Jambalaya is a beloved Southern classic known for its bold flavors and hearty ingredients. This Grilled Chicken and Vegetable Jambalaya offers a fresh, lighter twist on the traditional dish, featuring smoky grilled chicken, plenty of veggies, and the perfect blend of spices. It’s a one-pan meal that’s as vibrant as it is satisfying, and the best part? It’s incredibly easy to prepare.
The star of this dish is the grilled chicken, which is marinated in a mix of Cajun spices, garlic, and lime juice, giving it a zesty and smoky flavor. Grilling the chicken adds an extra layer of char and depth that takes this jambalaya to the next level. Once grilled, the chicken is sliced and added to the rice mixture, adding protein and a savory kick to the dish.
The rice itself is cooked with a mix of bell peppers, onions, celery, and tomatoes, essential ingredients that create the foundation of this dish. A dash of Cajun seasoning, paprika, thyme, and a pinch of cayenne pepper bring all the bold flavors together, while the tomatoes and broth give the rice a rich, comforting base. You can also throw in other veggies like zucchini or corn to add even more color and texture.
Everything comes together in one pot or skillet, making it perfect for busy weeknights or meal prepping for the week ahead. The rice absorbs all the flavorful juices from the vegetables and chicken, creating a hearty, one-pot meal that’s bursting with flavor. For extra flair, top it off with a squeeze of fresh lemon juice and a sprinkle of parsley for a refreshing contrast to the smoky spices.
Whether you’re craving something with a little heat or simply looking to enjoy a delicious, balanced meal, this Grilled Chicken and Vegetable Jambalaya offers the perfect combination of savory, smoky, and fresh. It’s a dish that’s guaranteed to warm you up and satisfy your hunger, all in one bite.
Ingredients
- 2 chicken breasts boneless, skinless
- 2 tbsp 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 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp thyme dried
- 1/2 tsp dried oregano
- Salt and pepper to taste
- parsley chopped fresh for garnish
Instructions
- 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.
- 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.
- Add the diced tomatoes, rice, chicken broth, cayenne pepper, thyme, and oregano to the skillet. Stir to combine.
- 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.
- Stir in the sliced grilled chicken. Season with salt and pepper to taste.
- Serve hot, garnished with chopped fresh parsley.
Nutrition
