I’m sat eating this as I type this and believe me… It tastes bloody amazing! This Cajun-inspired jambalaya contains plenty of carbs, protein and veg and is a PERFECT post workout meal. This was actually the first time I cooked this – and it turned out so well that I just had to write it up for you!

This should take you about 45 minutes to prepare start to finish (if you know your way around a kitchen and don’t have fists made of ham). You’ll only need one pan too so there’s hardly any washing up. I actually made four servings for myself (greedy bastard) and I’m eating one right now – the other three are going in the fridge as this recipe is perfect as a meal prep.

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Ingredients

Servings: 4
Macros: 684kcal, 44g Protein, 95g Carbs, 14g Fat, 4g Fibre
Chicken Jambalaya Macros
  • 500g  Chicken breast (chopped)
  • 400g Dry basmati rice
  • 75g Chorizo
  • 1 Large onion (diced)
  • 2 Bell peppers (thinly sliced)
  • 600g Cherry tomatoes (sliced in half)
  • 4 Garlic cloves (finely chopped)
  • 2tbsp Cajun/Moroccan seasoning
  • 1tbsp Olive oil
  • 500ml Chicken stock

Method

  1. Heat the olive oil in a large frying pan with a lid and fry the chicken on a medium heat until golden and cooked through.
  2. Remove the chicken from the pan and place in a bowl.
  3. Turn the heat down to low and add the onions to the pan. fry the onions for 3-4 minutes until soft then add the peppers, tomatoes, garlic, chorizo and seasoning and cook for a further 5 minutes with the lid on.
  4. Add the rice, cooked chicken and stock and simmer for a further 25-30 minutes until the rice is cooked