Select Page

[fusion_text]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.

Don’t forget to grab your free training plan so you can learn how to lose body fat and tone up whilst eat delicious recipes like this one every day! Get it here:


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


  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