Bread Crumb Chicken

One-Pan Jambalaya

The link (that might disappear some day).

Ingredients

• 1 tablespoon canola oil
• 1 (8-oz.) package frozen chopped onion and green bell pepper, thawed
• 3 ounces andouille sausage, finely chopped
• 12 ounces skinless, boneless chicken breasts, cut into bite-size pieces
• 2 (10-oz.) cans unsalted diced tomatoes and green chiles
• 2 teaspoons salt-free Cajun seasoning (such as Tony Chachere's)
• 1/2 teaspoon kosher salt
• 2 (8.8-oz.) pouches precooked brown rice (such as Uncle Ben's)
• 4 green onions, chopped
• 1 lemon, cut into wedges
• Hot sauce (optional)

Preparation

1. Heat canola oil in a large skillet over medium-high. Add onion mixture and sausage; cook 4 minutes or until vegetables are tender, stirring occasionally. Add chicken; cook 4 minutes or until chicken is lightly browned, stirring occasionally.

2. Strain tomatoes in a colander over a bowl, reserving 1/4 cup liquid. Add strained tomato mixture, 1/4 cup reserved tomato liquid, Cajun seasoning, salt, and rice to pan, scraping pan with a wooden spoon to loosen browned bits. Cover pan, reduce heat to medium, and simmer 10 minutes, stirring occasionally. Remove pan from heat; sprinkle with green onions. Divide rice mixture evenly among 4 bowls. Serve with lemon wedges and hot sauce, if desired.

3. Cover pan, reduce heat to medium, and simmer 10 minutes, stirring occasionally. Remove pan from heat; sprinkle with green onions. Divide rice mixture evenly among 4 bowls. Serve with lemon wedges and hot sauce, if desired.