This is hands down my most tested and most eaten meal ever. I started making it back in early 2022, and it’s been a staple in my weekly meal prep ever since. For more than three years, this Chicken Jambalaya has been my go-to. It’s simple to make, easy to customize, and packed with flavor that somehow never gets old. Swap out ingredients, play with the spice level, make it your own. Just promise me you’ll give it a shot and see why I kept coming back for more week after week.
Why Chicken Jambalaya is Perfect for Meal Prep
Chicken jambalaya is the ultimate meal prep recipe because it’s loaded with flavor and reheats like a dream. The rice locks in moisture so the chicken stays juicy all week long. It’s incredibly versatile, you can tweak ingredients, swap proteins, or adjust the spice level to keep things interesting and avoid meal prep burnout. Plus, it’s budget friendly and easy to scale, so you can pack in as much or as little protein as you need without breaking the bank.
A Quick Note on Authenticity
This recipe isn’t meant to be a traditional jambalaya. It’s meant to taste amazing and fit your goals. I started with a more classic version and tweaked it over time to make it more practical for meal prep. The biggest change is using chicken as the main protein, mostly for better macros and cost efficiency. The beauty of this dish is its flexibility. You can swap in beef, shrimp, or fish and it will still deliver a smoky, spicy, satisfying flavor every time.
Meal Prep & Storage Tips
I like to cook the chicken and jambalaya separately. This keeps the chicken tender and prevents it from drying out while the rice and vegetables finish cooking. It also makes portioning more accurate. Once everything is done, weigh out your chicken using a food scale, then divide the jambalaya evenly among your containers.
This method helps you keep your macros consistent and your meals balanced. Store the containers in the fridge for up to four days or freeze for longer storage. The rice holds plenty of moisture and flavor, so it reheats perfectly on its own without needing anything extra.
Chicken Jambalaya Recipe Notes:
- Chicken breast can definitely be used here. I just prefer thighs when I can fit them into my diet. The only difference is pull the breasts at 160 deg F internal temp.
- You can use nearly any kind of protein in this dish. Don’t feel like you’re stuck with just chicken. Experiment with whatever you have on hand
- You can substitute a pre-made cajun seasoning for the one I suggested
- Try smoking your chicken for an extra level of flavor in this dish
Chicken Jambalaya Recipe
3
servings30
minutes1
hour1031
kcalIngredients
1 Chopped Onion, Yellow
1 Chopped Bell Pepper, Green
3 Diced Jalapenos, Deseeded
3 TBSP Olive Oil
20 oz. Can of Crushed Tomatoes
3 Cups Chicken Broth
1 Cup Rice, Uncooked
3 lbs. Chicken, Thigh
- Spices:
1 TBSP. Cumin, Ground
1 TBSP. Chili Powder
1 TBSP. Kosher Salt
1/2 TSBP. Italian Seasoning
1/2 TBSP. Black Pepper, ground
1/2 TBSP. Garlic Powder
1 tsp. Cheyanne Pepper
Directions
- Season chicken with your favorite seasoning. I like Salt, Pepper and Garlic powder
- Cook chicken in the oven at 375 deg F until the internal temp reads 175 deg F. You can also cook this on a grill in the warmer months
- Dice the onion, bell pepper and jalapenos
- Over medium high heat, saute veggies in 3 tablespoon olive oil until softened. 3-5 min
- Add spices, tomatoes, broth and rice. Do NOT rinse the rice. We need that starch to thicken up this dish.
- Reduce heat to low, cover and simmer until all liquid is absorbed and rice is cooked. You may need extra liquid depending on how your rice cooks.
- Chop chicken into bite sized pieces
- Weigh 12 oz. of cooked thighs into each container and top with a third of the jambalaya
- Enjoy
Nutrition Facts
- Total number of serves: 3
- Calories: 1031kcal
- Fat: 42g
- Carbohydrates: 68g
- Protein: 85g