One-Pan Cajun Chicken Sausage & Rice
Ingredients:
2 tablespoons olive oil
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 pound smoked sausage, sliced
1 medium onion, diced
1 bell pepper (red or green), diced
3 cloves garlic, minced
1 cup long-grain white rice
1 can (14.5 ounces) diced tomatoes, undrained
2 cups chicken broth
2 teaspoons Cajun seasoning
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup frozen peas
2 green onions, sliced (for garnish)
1. In a large skillet or pan, heat the olive oil over medium-high heat. Add the chicken pieces and cook until browned, about 5-7 minutes. Remove the chicken from the pan and set aside.
2. In the same pan, add the sliced sausage and cook for another 3-4 minutes until browned.
3. Add the diced onion, bell pepper, and minced garlic to the pan. Sauté for 3-4 minutes until the vegetables are softened.
4. Stir in the rice, diced tomatoes (with their juice), chicken broth, Cajun seasoning, paprika, salt, and black pepper. Bring to a boil.
5. Return the chicken to the pan, reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and has absorbed the liquid.
6. Stir in the frozen peas and cook for an additional 5 minutes, uncovered, until heated through.
7. Remove from heat and let sit for 5 minutes before serving. Garnish with sliced green onions.
Serves 6
Nutritional Information (per serving)
Calories: 450
Net Carbs: 40g
Protein: 28g
Fat: 22g
Tips & Variations:
- For extra heat, add a pinch of cayenne pepper or some chopped jalapeños when sautéing the vegetables.
- Substitute quinoa for rice for a gluten-free option and adjust the cooking time according to package instructions.