Chicken and Sausage Jambalaya in a Jiffy

  • Yield: 2 servings


4ounces reduced-fat smoked sausage, diced
1/2pound cooked boneless, skinless chicken breast, cut in strips or chunks
1 1/4cups salsa
1/2teaspoon dried thyme leaves
1/2cup chopped green onions


  1. In large nonstick skillet, cook sausage over medium heat until done. Drain any excess grease. Add chicken, salsa, and thyme. Bring to a boil, reduce heat, and add green onions, cooking 5 minutes longer. Serve over rice.

Spicy Advice: Pick up frozen pre-cooked, grilled sliced chicken breast fillets for grilled flavor.

Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age (2010).

Nutritional Info *per serving

  • Calories 327
  • Fat 7g
  • Saturated Fat 2g
  • Cholesterol 116mg
  • Sodium 1152mg
  • Carbohydrate 18g
  • Fiber 1g
  • Sugars 8g
  • Protein 42g